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5 LIBRARY OF CONGRESS,} 

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J UNITED STATES OF AMERICA, j 



"Doctor, What Shall I Eat? 



M 



HANDBOOK 



OF 



DIET IN DISEASE 



FOR THE 



PROFESSION AND THE PEOPLE. 



r(^ATCHE 



CHrGATCHELL, M. D., 

FORMERLY 

Professor of the Theory and Practice of Medicine, 
University of Michigan. 



" He Fed. Fevers." 




Dr. Graves. 




/0' 

fjtfc... ttkl 


h 


\&> 




MILWAUKEE: 




1880. 



• ^ 



Entered, according to Act of Congress, in the year 1880, by 

C H. CATCH ELL, 

In the office of the Librarian of Congress, at Washington, D. C. 



Cramer, Aikens & Cramer, 

Printers. 

Milwaukee, Wis. 



DEDICATION 



TO 



MY FATHER. 



PREFACE 



When entering upon the practice of my profession, I 
well remember that one of the first questions which 
greeted me was, " Doctor, what shall I eat?" I also rec- 
ollect that in the college lecture-room I received no special 
instruction which would aid me in making a reply, and 
therefore, from necessity, T early began searching for such 
information as would enable me to answer intelligently 
this question, which was almost daily repeated. 

While it is expected that the profession may find this 
book of value when called upon to answer the constantly 
recurring question which composes its title, yet, as the 
introduction indicates, the object has been to adapt it 
more particularly to the wants of the people, and to pro- 
vide for them a practical work on the subject of diet in 
disease — one which they can take into the sick-room and 
into the kitchen. 

Great care has been taken to select only such recipes as 
have been obtained from reliable sources, and many of 
them have stood the test of trial in my own practice. 

Free use has been made of all works on kindred sub- 
jects, and Chamber's "Manual of Diet" has been con- 
sulted, while Niemeyer's, Aitken's and Kuddock's works 
on Practice, and Ziemssen's Cyclopaedia, have contributed 
valuable hints. Acknowledgment is also due Florence 
Nightingale's "Notes on Nursing," and the chapter on 
" The Sick-room," by Marion Harland. My father, Prof. 
H. P. Gatchell, M. D., has kindly given me the benefit of 
his experience. 

With this introduction the book is sent on its mission in 

the hope that it may answer the important question for 

others, as it has for me. 

CH. GATCHELL. 



TABLE OF CONTENTS. 



Pag*\ 

Introduction ix 

CHAPTER I. 
How to Feed Fever-Patients 21 

CHAPTER II. 
Diet in Dyspepsia.— Aids to Digestion 31 

CHAPTER III. 
Diet in Constipation.— Rectal Alimentation 43 

CHAPTER IV. 
Diet in Consumption 53 

CHAPTER V. 
Dlet in Diabetes.— Bright's Disease.— Gravel 62 

CHAPTER VI. 

How to Nurse the Baby.— How to Choose a Wet-Nurse.— How 
to Wean the Baby 73 

CHAPTER VII. 

How to Feed the Baby.— Diet in Cholera-Infantum 79 

CHAPTER VIII. 

Diet for Travelers.— Diet in Seasickness.— Diet for the Cor- 
pulent 91 

CHAPTER IX. 
Diet in Scrofula.— Rickets.— Scurvy.— Chlorosis.— Collapse... 99 

CHAPTER X. 
Diet in Rheumatism.— Asthma.— Heart Disease.— Alcoholism... 104 

CHAPTER XI. 

Diet in Diarrhcea. — Dysentery. —Cholera. — Diphtheria.— 
Gastritis.— Biliousness Ill 

CHAPTER XII. 

Diet for Convalescents. 119 

CHAPTER XIII. 

Recipes :— Beverages.— Meats.— Oysters.— Broths and Soups.— 
Breads.— Gruels.— Blanc Manges and Custards 125 



INTRODUCTION, 



The human body is composed of a great variety 
of substances, and yet they are capable of classifi- 
cation into a few simple groups. These substances, 
which we know under the general name of foods, 
become component parts of our bodies and enter 
into the composition of living tissues. It is im- 
portant to the health of our bodies that we receive 
a due supply of each of these different classes of 
foods. If we should be entirely deprived of any 
one class our health would seriously suffer, and 
sooner or later the body would succumb to the 
disease which would inevitably result. 

These elements are so generally distributed 
throughout the animal and vegetable kingdoms, 
among those substances upon which man relies 
for his sustenance, that it requires little calcula- 
tion on his part to supply his body with the need- 
ed variety. The penalty of a violation of this is 
seen in scurvy, a disease which follows a diet de- 
ficient in potash combined with vegetable acids, 
and all that is necessary to its cure is to supply 
the system with food containing those elements of 
which it has been deprived. 

But in disease, on the other hand, the system 



X INTRODUCTION. 

loses an undue amount of certain elements, and 
these must be supplied in increased quantity in 
order to make up for the rapid loss. Thus in 
fevers we supply those elements which make mus- 
cular and other tissue, which waste very rapidly ; 
in consumption we supply the same, together with 
fats ; in rickets we supply salts of lime, in which 
the body is deficient. 

Accordingly, the regulation of tho diet in dis- 
ease consists in supplying those foods containing 
the elements which are lacking in the system, * 
and offering them also in a form to be readily 
digested and assimilated. 

Hence, if we can learn the wants of the system, 
and if we know in what state to introduce the re- 
quired aliment, we are prepared to intelligently 
feed the sick. 

To teach this is the design of this work. 

As already indicated, foods may be convenient- 
ly divided into three different classes, which are 
named as follows : 

n . f Nitrogenized, 
urganic, j Non _ Nitrogen i ze( i. 

Inorganic. 



* This, of course, does not apply to diabetes and diseases treated up- 
on a similar plan, as the result of experiment; but as a general rule it 
will hold good. I once had a diabetic patient to whom no instruc- 
tions regarding diet were given, as I wished for a short time to try the 
effect of medicine uninfluenced by the former. To my surprise the 
amount of sugar in the urine began to increase rapidly. Inquiry elic- 
ited the fact that of his own accord he had begun taking large quan- 
tities of sugar in order to siqjply the loss which he learned was taking 
place. He was immediately dieted. 



INTRODUCTION. XI 

I. NlTROGENIZED FOODS. 

As the name denotes these all contain nitrogen. 
They have for their bases certain principles called 
fibrin,* albumen and casein. The chief foods of 
this class are of animal origin, and eggs, milk, 
cheese, and all meats contain them in abundance. 
In small proportion, similar principles exist in 
some vegetables, as gluten and legumine in wheat 
and peas respectively. 

Foods of this class contain a large proportion of 
nutrient matter, and of a kind which has to go 
through but few changes before being converted 
into living tissue. Their chief function is to act 
as tissue-builders. They enter largely into the com- 
position of muscular and other tissue, and hence 
we give them in fevers, in which there is great and 
rapid loss of flesh and waste of tissue, in consump- 
tion and wasting-diseases generally. 

These foods are all digested in the stomach, and 
hence should not be given in conditions in which 
this organ requires rest. 

Beef is the chief food of this class, and is inval- 
uable in the dietetic treatment of the sick. " One 
of the most important articles of diet for the sick 
is beef, and it should be of good quality ; the bone 
should not exceed 20 per cent., the fat should be 
firm, not yellow, and free from blood, and should 

* This term is meant to include muscle-fibrin, called by Flint muscu- 
line. 



Xll INTRODUCTION. 

not be in too great proportion relatively ; the 
muscle should be firm without being tough, not 
too pale nor dark-colored, and should not present 
any marbling or lividity on cross-section." — {Bar- 
tholow.~) 

Mutton is more easily digested than beef and in 
this respect to be preferred to the latter. It is, 
however, of less nutritive value. The broth of 
mutton has a delicate and peculiar flavor which 
renders it especially agreeable to the sick. It 
should be well freed from fat. 

Veal is less nutritious than beef, abounding in 
gelatine. It is also more difficult of digestion 
than the latter, and has a very limited use in the 
invalid's dietary. 

Venison is more easily and quickly digested 
than beef, but does not possess the same nutritive 
value. 

Chicken is an important article of diet for the 
sick and convalescent. It is agreeable to the taste 
and easy of mastication and digestion. It is not, 
however, so nourishing as beef, but probably 
enough so for all ordinary purposes. 

Pork, containing as it does much fat, is difficult 
of digestion and finds no place, either fresh or 
cured, in the invalid's dietary. 

Salted meats are not very easy of digestion. 
They are deficient in nutritive value and should 
not be taken by the sick. 



INTRODUCTION. Xlll 

Fish is a nutritious food, but not adapted to the 
wants of the invalid. 

Salted fish is difficult of digestion and should 
never be used by the sick. 

Cheese is a rich food and cannot be taken by 
those with dyspepsia or weak stomachs. In nutri- 
tive value one pound of cheese is equal to three 
and a half pounds of lean beef. 

Oysters are highly nutritious, easy of digestion, 
and usually well borne by a delicate stomach. 
Simply prepared they form a valuable addition 
to the invalid's dietary. 

Eggs are rich in albumen. They are highly nu- 
tritious, generally easy of digestion, and form a 
very important part of the invalid's food. They 
should never be cooked more than three minutes. 
The yolk is more digestible than the white, if 
hard-boiled. Raw or whipped eggs are among 
the most digestible of alimentary substances. 

Milk is one of the most important articles of 
food for the sick, and life may be sustained for 
weeks on this alone. It is highly nutritious, con- 
tains all the elements which enter into the com- 
position of the tissues, and can be served up in 
many different forms and be introduced into a 
great variety of other foods. Some diseases can 
be cured by simply adopting a diet consisting ex- 
clusively of milk. 

There are some with whom milk disagrees either 
in health or sickness. This cannot be accounted 



XIV INTRODUCTION. 

for, being due to some idiosyncrasy. When this 
is the case it can sometimes be remedied by add- 
ing a little salt to each glass of milk — not enough 
to make it taste salty. The addition of lime-water 
to the milk will correct it for others. 

Clabbered milk, sour milk and butter milk are 
equally as nutritious as fresh milk and will be 
borne by many stomachs which cannot tolerate 
the former. These are valuable articles of diet 
which are too much neglected. 

Gelatine belongs to this class. It possesses 
scarcely any nutritive value, and must not be 
relied upon as food. On it alone any animal 
will starve. It may be used as a vehicle for the 
introduction of other substances, or for its sooth- 
ing properties alone. 

II. N0N-NlTR0GENIZED FOODS. 

The foods belonging to this class are sugars, 
starches and fats, the first two being exclusively 
of ^egetableorigin (liver-sugar being left out of ac- 
count), while the last-named is produced by both 
animals and vegetables. 

While the nitrogenized foods in the main go to 
build up tissue, these find their chief use in keep- 
ing up the heat of the body.* Hence when the 
athlete wishes to develop his muscles, he eats 

* Although the doctrine on this subject has been modified, yet since 
each class rinds its chief use in the direction indicated, the statement 
as made, will stand. 



INTRODUCTION. XV 

beef; when the Esquimaux wishes to fortify him- 
self against cold, he eats blubber. 

All the principles of this class are fat-formers. 
Mr. Banting found sugar to be the most active 
agent of this kind that he used. 

Sugar has a very limited range in the invalid's 
dietary, being used chiefly for seasoning. It is 
especially harmful in diabetes. It should never 
be taken by the corpulent if they desire to de- 
crease their weight. 

Sugar-of-Milk is to be preferred to cane-sugar in 
the preparation of dishes for infants. 

Fats — including oils — cannot be taken by those 
with weak digestive powers. They are unfit foods 
for fever-patients and those who suffer from indi- 
gestion. In consumption fats are very useful, not 
only in supplying the element which is deficient 
in the system, but also in aiding the nutritive 
process through the influence which they exert 
over cell-growth. 

Inunctions of oils serve a valuable purpose 
when it is impossible to take them by the stomach 
and yet it is desired to keep up nutrition. 

Cream is too rich for most invalids. It should 
never be used in febrile conditions, but is of value 
in consumption and wasting diseases. 

Butter may be placed in the same category with 
cream. Consumptives should use it liberally. 

Cod-liver oil has a deservedly high reputation in 



XVI INTRODUCTION. 

the treatment of a certain class of diseases, espe- 
cially in consumption. While the oil undoubtedly 
is the important agent, some ascribe to the iodine 
which all cod-liver oil contains, its peculiar virtue 
in this disease. It holds an important place also 
in the treatment of scrofula and marasmus. 

Olive oil may be substituted for the cod-liver oil 
if the latter disagree. It is equally as good as an 
inunction. 

Starches form a large and important part of 
our food. As food for the sick they occupy a 
prominent place. After the salivary glands be- 
come active, starch forms an important part of the 
infant's diet. 

Corn-starch has but a limited use in the invalid's 
dietary. It can be made into blanc-manges for 
the convalescent. It is too heavy for most stom- 
achs. 

Sago is an excellent form of starch of which to 
make dishes for the sick, as well as for infants. It 
is to be preferred to tapioca, a similar product, 
because the grains are finer and it can be rendered 
smoother, and hence is easier of digestion. 

Arrowroot is another starchy food much used in 
the preparation of dishes for the sick and for 
infants. It is excellent of the kind, but it must 
be remembered that a child will starve if fed on 
starch alone. Do not depend too much upon the 
arrow-root gruel, to the exclusion of other foods. 



INTRODUCTION. XV11 

Wheat. Preparations of this grain form many 
of the most useful foods known to man. It con- 
tains all the elements which enter into the compo- 
sition of the body. Wheat flour, however, as 
ordinarily prepared, has been deprived of the 
most valuable constituents of the grain, the salts 
and nitrogenous portions. The flour which is 
made by the so-called " patent process " is not 
open to this objection. Brown flour, or Graham 
flour, also retains these elements. 

This is a very valuable food and can be gotten 
up in a great variety of forms. 

Potatoes. These form a valuable food, but are 
not well adapted to a diet for the sick. They are 
rich in the starchy elements. The best potatoes 
are mealy and powdery when boiled. Young pota- 
toes, and old waxy potatoes are indigestible and 
should never be taken by those with weak stom- 
achs. 

Rice is said to be the chief food of nearly one- 
third of the human race. It contains a greater 
proportion of starch than any other vegetable. It 
is easy of digestion, leaves very little residue, and 
is a useful food in sickness, finding its chief place 
in bowel diseases. Care must be taken to have it 
thoroughly cooked, or it will defeat the very object 
for which it is given. 

Gums, such as gum-Arabic and that which ad- 
heres to flax-seed, have the same composition as 



XV111 INTRODUCTION. 

starch. They possess no nutritive value what- 
ever, but pass through the alimentary canal un- 
changed, and flax-seed tea and similar prepara- 
tions are useless as foods. 

III. Inorganic Foods. 

While the principles belonging to this class can- 
not of themselves support life, yet since they are 
as necessary to the proper constitution of the 
body as any other, they occupy the position of a 
food and must be considered as belonging to the 
class of alimentary substances. While some of 
these go to the formation of solid tissue, as lime 
in the bones, their general purpose would seem to 
be to exert some sort of control over the processes 
of nutrition. 

Water is the most important of the inorganic 
principles. It enters into the composition of all 
the tissues of the body. Some diseases are much 
benefited simply by drinking large quantities of 
"soft " water. The important point to be observed 
in the use of this principle is to obtain it in as 
'pure a state as possible. 

Salt enters into the composition of almost all 
our food, but in insufficient quantities to satisfy 
the demands of the system. It exerts a favorable 
influence over the processes of nutrition, and if 
entirely deprived of it disease will surely follow. 

Iron exists in our food, both animal and vege- 



INTRODUCTION. XIX 

table, in sufficient quantity to satisfy the wants of 
the system in health. In those diseased condi- 
tions in which it is deficient it must be supplied 
in increased quantities. 

Phosphate -of -Lime is supplied in combination 
with animal and vegetable foods. When it is de- 
ficient in the system, as in rickets, it should be 
artificially introduced. 



CHAPTER I. 

HOW TO FEED FEVEH-PATIENTS. 

The old notion that we should "stuff a cold 
and starve a fever," has long since given way to 
the modified doctrine that both the cold and the 
fever should be well fed. It was the great Dr. 
Graves, of Dublin, who said that he desired no 
greater epitaph on his tombstone than simply the 
three words, "He fed fevers." To the reform 
which he thus initiated we owe many lives, for no 
doubt under the old and erroneous method of 
keeping the patient on a low diet for fear of add- 
ing "fuel to the flames," many poor victims were 
actually starved to death when recovery would 
have followed had they been properly nourished. 

But care and judgment in the management of 
the dietetics is as important as the medicinal 
treatment itself, and a certain plan must be ob- 
served. The instructions which follow will apply 
to almost all the acute fevers. It is well to keep 
in mind a few general 

RULES. 

1. Give no solid food to a fever-patient. 

2. Let the food be simple but nutritious. 

21 



22 DIET IN DISEASE. 

3. Give food at frequent intervals and in small 
quantities. 

4. Let a fever-patient have all the cold water 
that he wants to drink. 

5. Solid food given during convalescence will 
often cause a relapse. 

6. If the patient be properly nourished from 
the outset there will be little need of alcoholic 
stimulants. 

Remember also that those fever-patients who 
have been judiciously nourished will make the 
best recoveries. 

If the patient's mouth be foul, the lips, teeth 
and tongue covered with " sordes," before giving 
food cleanse the mouth with cold water contain- 
ing a little lemon-juice, using a swab or the corner 
of a napkin. A little of the liquor-permanganate- 
of-potash may also be used for this purpose. 

When a patient is weak and lying on his back, 
it is exceedingly tiresome for him to take food or 
drink a spoonful at a time ; even this slight effort 
wearies him. At such a time none but liquid 
food should be given, and this through a bent 
glass tube. 

Food for fever-patients should be fluid in form, 
easy of digestion and highly nutritious. 

MILK. 

No better form of food than this can be chosen,, 
if it agree with the patient. 



HOW TO FEED FEVER-PATIENTS. 23 

Give to the patient regularly every two hours a 
teacupful of milk. This may be fresh from the 
cow, or scalded, or ice-cold, to suit the fancy of 
the sick one. When but little food can be taken it 
is a good plan to have a pitcher of iced-milk, and 
when the patient complains of thrist give this in- 
stead of water. Typhoid-fever patients who are 
fed on nothing but milk throughout the course of 
the disease make excellent recoveries. The best 
way of administering it is to let the patient draw 
it through a bent tube. 

If the milk disagree or be thrown up curdled, a 
tablespoonful of lime-water to a cup of milk may 
prevent this. 

BUTTERMILK 

may be given instead of sweet milk. It is both 
refreshing and nutritious. It should be fresh, 
and, like the milk, given in small quantities fre- 
quently repeated. Its tendency is to allay fever. 

To some patients milk is repugnant. To others 
its continued use will render it so. Its use may 
then be varied by giving gruel. 

The perfection of gruels should be, according to 
Miss Austen, " thin, but not too thin ; thick, but 
not too thick." 

For the first three days of the fever, if the pa- 
tient receive oatmeal gruel the waste of tissue 
which occurs during that time will be fully met. 
The oatmeal, however, should be thoroughly well 



24 DIET IN DISEASE. 

boiled. If it be underdone more harm than good 
will follow. 

KECIPE 1. 
OATMEAL GRUEL. 

To two tablespoonfuls of oatmeal add two table- 
spoonfuls of water, and make a smooth paste. Stir 
this into a pint of boiling water, and boil for half 
an hour, stirring well. Add a little salt, and strain 
through muslin. If too thick, thin with a little 
milk. 

Later in the course of the fever the patient 
requires food which is stimulating as well as nour- 
ishing. But unless the patient is in an asthenic, 
i g., a weak and low condition, preparations con- 
taining alcohol should not be given. If, however, 
there is great prostration with weak and feeble 
circulation, alcohol is indicated. 

BEEF-TEA. 

This much-abused article will find its chief use 
in those weak conditions in which the patient 
needs stimulating. There is very little nourish- 
ment in it, but it seems to have a remarkable 
power of sustaining life out of all proportion to 
the amount of solid matter which it contains. 

If a patient has a continued fever and it is 
known that beef-tea will be wanted from day to 
day, too much pains cannot be taken in its prepa- 
ration. It is well to observe the following 

rules : 
1. Never let beef tea boil. 



HOW TO FEED FEVER-PATIENTS. 25 

2. Always begin with cold water. 

3. The finer the beef is cut the better. 

4. There should be no fat, gristle or bones ad- 
hering to the meat. 

5. The proper proportion of beef and water 
is a pound to a pint. 

6. Beef-tea that "jellies " when cold has not 
been properly made. 

7. After being made, carefully remove from 
the surface all traces of fat. 

8. To " warm up " beef-tea, put it in a cup and 
set the cup in a vessel of boiling water. 

To get all the virtue of the meat the following 
recipe is the best : 

RECIPE 2. 
BEEF-TEA. 

Take one pound of fresh meat, cut very fine, 
soak in one-third of a quart of cold water over 
night. In the morning remove the meat, saving 
the water in which it has soaked. Put the meat 
into two-thirds of a quart of water and let it sim- 
mer for two hours, keeping the water up to its 
original level by replacing what is lost by evapo- 
ration. Now pour the beef-broth into the cold 
liquor in which the meat was soaked, squeezing 
the meat as dry as possible. 

The meat which remains should be spread on 
a tin plate and slowly dried in an open oven. 
When perfectly dry it can be easily reduced to a 



26 DIET IN DISEASE, 

powder in a mortar. Mix this meat-powder in the 
liquor and you have all the elements of the meat 
in a fluid form. Salt to taste and add twenty 
drops of muriatic acid and three grains of pepsin. 
A simpler method, and one which will answer 
for all ordinary purposes, is the following : 

BECIPE 3. 

BEEF-TEA. 

Prepare a pound of beef in the usual manner 
and soak it in a pint of cold water for two hours. 
Now place the vessel containing the meat into a 
sauce-pan of water, and let the water in the latter 
boil for three hours (putting the meat and water 
into a stone bottle and this into a kettle of boiling 
water answers the same purpose). Replace water 
that is lost by evaporation. When done strain 
and salt to taste. The last vestige of fat may be 
removed by skimming the surface with a piece of 
white blotting-paper. 

BECIPE 4. 
WINE WHEY. 

Put a quart of fresh milk into a saucepan and 
let it come to a boil ; as soon as it reaches this 
point add slowly a wineglassful of sherry wine, 
skimming off the curd which rises for about fif- 
teen minutes. Add a tablespoonf ul more of wine, 
skim what curd remains and it is ready for 
use. Sweeten to taste, and season with nutmeg if 
allowable. 



HOW TO FEED FEVER-PATIENTS. 27 

Whey is not very nourishing, but prepared in 
this way it is refreshing and stimulating. 

RECIPE 5. 
EGG-NOGG. 

One egg ; 

One tumbler of milk ; 
One dessertspoonful brandy ; 
One dessertspoonful sugar. 
Carefully scald the milk and let it afterwards 
become cold. Beat the sugar and egg up together 
to a froth, put into a tumbler, add the brandy and 
fill up with the milk. If wanted in a hurry the 
milk may be used without scalding. 
This is stimulating and nutritious. 
After the stage of depression has passed the 
stimulating food may be dropped and a return 
made to simple, nourishing, easily-digested articles. 
Food should be given yet with great care, espe- 
cially in typhoid, and nothing solid should be swal- 
lowed by the patient. Give again meat broths, 
milk and the like. 

RECIPE 6, 
MUTTON BROTH. 

Take a pound of fresh mutton, free from fat ; 
cut into thin slices with a sharp knife ; put into a 
suitable dish, salt, pour over it a quart of cold 
water and let it simmer over a slow fire for an hour,, 
then let it boil for an hour longer. Strain off the 
broth through a sieve refusing the meat fibre. 
Season to taste. 



28 DIET IN DISEASE. 

BECIPE 7. 
BEEF BROTK 

may be made according to this same recipe, taking 
a pound of beef free from fat. A piece of the neck 
or shoulder is best. These broths may be thick- 
ened with sago if desired. 

RECIPE 8. 
CHICKEN BROTH. 

Take a tender chicken ; remove the skin and all 
fat. Cut it in two longitudinally and remove the 
lungs, which will be found attached to the back. 
Now cut these halves into small pieces, cutting 
through bones and flesh. Put these pieces into a 
suitable dish, salt, pour on a quart of cold water 
and let it simmer for an hour and a half, then set it 
on the hearth or back of the stove and keep up the 
heat for half an hour longer. Strain through a 
sieve or coarse towel to separate the broth from 
the bones and fibre. Season to taste. Thicken 
with a little flour or sago if desired. The yolk of 
an egg beaten up in any of these broths adds 
greatly to their nutritive value. 

This dietary is intended to apply to any of the 
essential as well as to the symptomatic fevers. 
But some of them require special mention. 

TYPHOID FEVER. 

This fever is generally protracted and exhaust- 
ing, and the diet needs careful attention, especially 



HOW TO FEED FEVER-PATIENTS. 29 

when convalescence approaches and the appetite 
returns. Relapses are often brought on by some 
error in diet or over-indulgence. No solid food 
should be taken until health is fully restored. It 
must be remembered that the lining-membrane of 
the intestines has been ulcerated, and for some 
time after the patient is up it is in a very sensi- 
tive state, and extreme care must be observed lest 
the inflammation be again aroused. So simple a 
thing as eating too much boiled rice has brought 
on a fatal relapse. A diet consisting exclusively of 
milk may be depended upon in this fever. Let the 
milk be scalded. Give this throughout the entire 
course of the disease, and until convalescence is 
far advanced. There is no better diet in typhoid 
fever. 

TYPHUS FEVER. 

In this fever there is great and rapid destruction 
of tissue, and it is highly important that this loss 
should be met, from the first, by very nutritious 
food given regularly and persistently. If the pros- 
tration be great, give beef-tea and egg-nogg. If 
swallowing becomes impossible, life may still be 
supported by nutrient enemata. 

SCARLET FEVER. 

While the general dietary already given will 
apply to this fever, yet, since there is usually some 
inflammation of the stomach attending it, the 
food must be especially bland and unirritating. 



30 DIET IN DISEASE. 

Only a small quantity should be given at a time, 
and it will be better borne if it be cold. Iced 
milk, iced barley-water, and the like, will agree 
better than warm food. A milk diet fulfils all 
indications in this fever, and is especially useful 
in that its tendency is to act as a diuretic, and 
thus keep the kidneys freely acting. 



CHAPTER II. 



DIET IN DYSPEPSIA. 



Since this disease is generally produced by errors 
in diet, no plan of treatment which does not in- 
volve a careful regulation of this important mat- 
ter can ever be successful in effecting a cure. 
While it is true that " what is one man's meat is 
another man's poison," yet a strict observance of 
the dietary here given cannot fail to benefit every 
case, and it will cure in many. It is important to 
the success of the treatment that, once begun, it 
be faithfully carried out, and the instructions given 
be rigidly observed. If this be done, it is not too 
much to say that every sufferer from this very 
common complaint may be restored to a state of 
health. 

Dyspeptics should adhere to the following 

rules : 

1. Eat slowly. 

2. Masticate thoroughly. 

3. Never eat when tired. 

4. Avoid exercise immediately after a meal. 

5. Do not eat " between meals," or be con- 
stantly " nibbling." 

6. Never overload the stomach, or eat until 
you feel oppressed. 31 



32 DIET IN DISEASE. 

7. Do not drink large quantities during or after 
a meal ; a moderate quantity will do no harm. 

WHAT DYSPEPTICS SHOULD NOT EAT. 

Peas, Herring, 

Beans, Sausage, 

Hash, Sardines, 

Ham, Mackerel, 

Fish, Salt-meats, 

Cakes, Fresh bread, 

Cheese, Griddle cakes, 

Cabbage, Raw vegetables, 

Cucumbers, Young potatoes, 

Confections, - Old, waxy potatoes. 

Pastries. 

Drink no tea or coffee. 

Never eat meat that has been twice-cooked. 

Fats and pastries are especially to be avoided. 

Eat no sweet puddings, sauces, or the like, at 
the end of a meal. 

Flatulence is more apt to follow the use of veg- 
etable than of animal food. 

Some can eat with impunity what disagrees 
with others ; avoid everything which disagrees 
with vou. 

The use of alcoholic beverages will produce 
dyspepsia, and aggravate one already existing. 

Eat no fresh bread. All bread should be stale or 
toasted, and the crust is to be preferred to the 
crumb. 



DIET IN "DYSPEPSIA. 33 

The dyspeptic should never eat raw fruit at the 
end of a meal. Between-meals a little ripe fruit 
will do no harm. 

Take nothing into the stomach at a meal that 
will lower its temperature, for this interferes with 
digestion and produces dyspepsia. Therefore take 
no ice-water, ices, or ice-cream. 

If the dyspeptic be troubled with eructations of 
gas from the stomach, this may be corrected by 
eating only vegetable food at one meal and animal 
food at another. Taking both kinds at one meal 
will aggravate this trouble. 

An interval of five hours should elapse between 
any two meals. It requires this length of time 
for the stomach to dispose of its contents after one 
meal, and to overtax it by forcing more food into 
it before it has had an interval of repose is a fruit- 
ful cause of indigestion. 

Eest after a meal aids digestion. Those who 
are in good health should do no kind of mental 
or bodily labor immediately following a meal, and 
still less should a dyspeptic. It will aid recovery 
if the sufferer from dyspepsia will rest for one or 
two hours after a meal. 

Many dyspeptics can entirely recover if they 
will observe the instructions already given, and 
confine themselves to a diet of dyspepsia-crackers, 
cod-fish and clabbered-milk, prepared according to 
the recipes which follow. 



34 DIET IN DISEASE. 

KECIPE 9. 

DYSPEPSIA-CRACKERS. 

Take of wheat-meal one quart ; butter, one table- 
spoonful ; water, enough to make a very stiff 
dough. Beat this dough with a potato-masher or 
rolling-pin for half an hour, laying it on a bread- 
board for the purpose ; roll it into a ball and beat 
it out over and over again. Now roll it out very 
thin, cut into round shapes, prick with a fork and 
bake in a quick oven. 

The ivheat-meal should be especially prepared for 
these crackers. If no other is to be had use good 
brown flour. But too often this is made up of 
poor flour, middlings and bran. To secure a good 
article, buy some good wheat, take it to the mill 
and have it ground. Let the bran be sifted out, 
but leave the middlings and flour together, and 
you have a good wheat-meal. 

KECIPE 10. 
COD-FISH. 

With a sharp knife cut thin pieces of the cod-fish 
cross-ways of the grain of the fibres ; soak this 
over night to extract the salt ; the next morning 
pour off the water in which it has soaked, put the 
fish into some fresh water and cook it for half an 
hour, then add a teacupful of milk and a table- 
spoonful of flour ; just before dishing for the table 
beat up an egg and stir this in. 

This is a very nutritious dish, and it is also very 



DIET IN DYSPEPSIA. 35 

easy of digestion. Eaten with some of the dys- 
pepsia-crackers, it makes as nice a meal as anyone 
need desire. 

If milk should disagree, then it must be omitted 
and the cooking done with water only. 

If the fish be soaked in sour milk instead of 

water the salt will be better extracted and the fish 

made fresher. 

recipe 11. 

clabbered-milk. 

This is simply thick sour milk. It is also called 
loppered milk and bonny-clabber. 

Set a quantity of skimmed-milk away in a cov- 
ered glass or china dish. When it turns, i. e., 
becomes smooth, firm and jelly-like, it is ready to 
serve. Do not let it stand until the whey separates 
from the curd, or it will become a.cid and tough. 

Set it on the ice for an hour before it is wanted 
for use. Serve from the dish in which it has 
turned. Cut out carefully with a large spoon, put 
in saucers and eat with cream and nutmeg. 

This is one of the most wholesome of dishes, 
and those to whom it is new soon acquire a taste 
for, and grow fond of it. 

Marion Harland, in her excellent book, " Com- 
mon Sense in the Household/' says of bonny- 
clabber : 

" Few people know how delicious this healthful 
and cheap dessert can be made if eaten before it 
becomes tart and tough, with a liberal allowance 



36 DIET IN DISEASE. 

of cream and sugar. There are not many jellies 
and creams superior to it." 

To be relished the clabber must be new and fresh. 
If allowed to become stale and tough it will pall 
on the taste. 

In health it may be eaten sweetened, but it 
should not be eaten with sugar by dyspeptics. Nutmeg 
must then be relied upon to give it flavor. 

In case the clabbered-milk is not agreeable at 

first, begin with a small quantity — a tablespoonful 

at a time — and gradually a taste for this very 

useful food can be acquired. Some prefer taking 

it as a drink, beating it up until it becomes 

creamy. 

RECIPE 12. 

SCHMIER-KASE. 

This is made by tying clabbered-milk in a cloth 
to let the whey drain out. Hang it in a cool 
place over night. It may be eaten like the bonny- 
clabber. It is an excellent food for the dyspeptic, 
and may be taken in almost any quantity. It is 
light, nutritious, and easy of digestion. It is 
called by some cottage-cheese. 

By observing the rules already laid down and 
adopting this dietary, many cases of dyspepsia 
may be cured. The greatest obstacle to a com- 
plete recovery seems to be that as improvement 
takes place and the appetite returns the patient is 
tempted to over-eat, and this being yielded to 



DIET IN DYSPEPSIA. 37 

almost invariably causes a relapse. The " word to 
the wise " is not always sufficient, and each one 
must learn by sad experience. It is better to eat 
moderately until the stomach fully recovers its 
powers, than to transgress these rules and suffer a 
relapse. 

The dietary already given should be adopted 
and strictly followed by all who suffer from dys- 
pepsia in its worst forms. Those who suffer from 
the milder forms of this disease should live on 
simple food. Dishes prepared according to the 
following recipes will be found to be well adapted 
to the wants of the dyspeptic, and also to afford 
ample variety. 

White bread disagrees with many dyspeptics, 
and its use should be avoided. The following 
recipe makes an excellent article of brown bread. 

RECIPE 13. 
BROWN BREAD. 

Prepare a good sponge, as for white bread. 

Put into the bread-pan two parts brown-flour 
(do not sift brown-flour), one third white flour, 
and to every quart of this mixture allow a hand- 
ful of Indian meal, with a teaspoonful of salt. 

Wet this with the sponge, and when it is 
mixed, add, for a loaf of fair size, half a teacupful 
of molasses. The dough should be very soft. If 
there be not enough sponge to reduce it to the 
desired consistency, add a little lukewarm water. 



38 DIET IN DISEASE. 

Knead this long and thoroughly, and set it to 
rise, which will require a longer time than for 
white bread. Give it plenty of time. Knead 
again, make into loaves and set for a second rising. 
When light bake steadily, giving it a longer time 
than white bread requires. Be careful that it does 
not burn. Do not cut while hot. 

RECIPE 14. 
UNLEAVENED WAFERS. 

Mix good, dry flour, with a little salt in it, to a 
stiff dough with milk. Roll out thin. Cut into 
round cakes, and roll these again almost as thin 
as letter paper. Bake very quickly. They may also 
be mixed with water. 

These wafers are easily digested, very delicate, 
and fill an important place in the dyspeptic's 
dietary. They can be used as crackers, eaten with 
soups and broths, and in a great variety of other 
ways. 

RECIPE 15. 
UNFERMENTED BREAD. 

Take one ounce of bicarbonate of soda (baking- 
soda) and one-quarter ounce of salt; mix with four 
pounds of flour. Mix this v/ith a quart of cold 
water containing half a fluidounce of muriatic 
acid, and make a thin dough with as little knead- 
ing as possible ; put it in the oven without delay. 
It requires a longer time for baking than it takes 
for fermented bread. 



DIET IN DYSPEPSIA. 39 

This is better for the dyspeptic than the ordin- 
ary fermented bread. 

Some of the preparations of gluten, for which 
recipes are given in Chapter V., will be found to be 
good food for dyspeptics. 

Besides the articles here mentioned, there are of 
course others which the dyspeptic can eat, but 
there is such a difference in their stomachs that 
no general list can be given which will apply to 
all cases, unless it be the simple dietary recom- 
mended at the opening of this Chapter, which 
will agree with all. If complete recovery be aimed 
at, it must be adopted and rigidly adhered to 
until a cure is effected. As the stomach becomes 
more tolerant the return to a mixed diet must be 
carefully made. Even after health is fully re- 
stored care in the selection of the food must be 
observed, for it must be borne in mind that that 
which will once produce a dyspepsia will also be 
the most efficient agent in bringing about a return 
of the same trouble, and probably the most im- 
portant general rule yet laid down is : — Avoid 
everything which disagrees with you. 

AIDS TO DIGESTION. 

HE.OIPE 18. 

PEPSIN. 

To prepare : Take a perfectly fresh pig's-stomach. 
Carefully dissect the mucous membrane from the 
muscular coat, and place the membrane on a fiat 



40 DIET IN DISEASE. 

board. Clean off all remains of food and mucus 
with a sponge and a little water. With the back 
of a knife, or with an ivory paper-knife, scrape 
the surface very hard and squeeze out the contents 
of the glands. Spread the viscid mucus thus 
obtained on a piece of glass, so as to form a 
very thin layer, and dry it at a temperature of 
100° over hot water, (or in vacuo over sulphuric 
acid). When dry scrape it from the glass, powder 
it, and keep in a well-stoppered bottle. — (Beale.~) 

This powder may be kept in a glass-stoppered 
bottle for years without losing any of its virtue. 
It is a valuable aid to digestion in dyspepsia. 

When it is desired to use it to aid digestion, two 
or three grains may be taken just before a meal, 
or it may be taken with the food, sprinkling it on 
as you would salt, as it is tasteless and inodorous. 

Or, it may be prepared in a fluid form, and a 
tablespoonful of this fluid mixed with any of the 
dishes of animal food recommended in this work. 

kecipe 17. 
digestive fluid. 

Prepare according to the following formula : 
Pepsin powder, 5 grains ; 
Muriatic acid, 18 drops ; 
Water, 6 ounces. 
Mix these in a bottle, and keep it well corked. 
This fluid may also be used in preparing nutrient 
enemata. 



DIET IN DYSPEPSIA. 41 

Good preparations of pepsin can always be had 
at the druggists', It is a good plan to keep some 
on hand at all times, for in sickness it is a great 
aid to digestion. It should be used in the prep- 
aration of animal foods alone, as it is useless in 
the digestion of the starches. 

RECIPE 18. 
MALT-INFUSION. 

Crushed malt, 3 ounces; 
Cold water, \ pint. 

Mix these in a vessel and allow it to remain for 
from twelve to fifteen hours. Then run it through 
filtering-paper until it comes perfectly clear. 

This is rich in diastase, and contains maltose in 
considerable quantities. It is liable to fermenta- 
tion, and hence must be prepared fresh daily. It 
may be preserved, however, by adding a few drops 
of chloroform to the infusion and keeping it in a 
bottle, well corked. 

The malt-infusion is to be used to aid in the 
digestion of farinaceous (starchy) foods. It may 
be used by the dyspeptic, or may be added to the 
infant's food. It is best taken mixed with the 
food. Add a tablespoonful to half a pint of 
gruel. It promotes the digestion of bread, oat- 
meal, sago, tapioca, rice, and articles of this class. 

The preparations of extract of malt to be had 
of any druggist, may take the place of the above 



42 DIET IN DISEASE. 

domestic preparation. These extracts contain in 
an easily digestible form many elements which go 
to make bone and muscle. They are especially 
valuable in those cases of indigestion in which 
the starchy foods are hard to dispose of, when the 
patient is troubled with eructations of gas and 
flatulent colic. It also aids in the digestion of 
fats, and may be taken when these disagree. This 
makes it especially useful, combined with cod- 
liver oil, in those diseases in which the latter is 
indicated. 



CHAPTER m. 

DIET EST CONSTTPATIOIT. 

The condition of the bowels is so directly de- 
pendent on the nature of one's food, that either 
an unnatural looseness, or a condition of costive- 
ness, may be made to follow a radical change in 
the diet. So true is this that those who travel 
over the western prairies, living on crackers, beans, 
rice, coffee, and large quantities of buffalo-meat, 
will sometimes go for as great a period as two 
weeks without a passage of the bowels, while, on 
the other hand, we all know how frequently a 
diarrhoea follows the use of green corn, squash, 
or other summer vegetables. 

Putting, then, what we learn from these facts 
into practice, and the dietetic treatment of cos- 
tiveness becomes a simple matter. The indica- 
tions for treatment are to avoid eating much meat 
and dry food, but to drink freely of water and let 
the diet consist largely of coarse meals, succulent 
vegetables and juicy fruits. 

Accordingly we may lay out the following 
dietary : 

WHAT TO AVOID. 

Tea, Beans, 

Coffee, Cake, iZ 



44 


DIET IN DISEASE. 


Wine, 


Pastry, 


Beer, 


Pickles, ^ 


Pork, 


Biscuit, 


Veal, 


Muffins, 


Salt meats, 


Fresh bread, 


Cheese. 


Griddle cakes, 




WHAT TO EAT. 


Mush, 


Figs, 


Hominy, 


Pears, 


Oat-meal, 


Prunes, 


Wheaten-grits, 


Peaches, 


Corn-bread, 


Apples, 


Brown-bread, 


Oranges, 


Greens, 


Melons, 


Cresses, 


Grapes, 


Squash, 


Cherries, 


Turnips, 


Easpberries, 


Spinach, 


Blackberries, 


Cabbage, 


Strawberries. 


Tomatoes, 




Asparagus, 




Cauliflower. 





A menu somewhat after the following order may 
be adopted : — 

Breakfast : Begin the meal by eating an orange; 
take a dish of oat-meal porridge, some brown 
bread, tomatoes, a goblet of milk with a pinch of 
salt in it. 



DIET IN CONSTIPATION. 45 

The meal may be varied by adding occasionally 
some fried-mush, farina or hominy, wheaten-grits, 
a mealy, baked potato, and in season substitute 
musk-melon, raspberries or strawberries for the 
orange. A little salt in milk is said to overcome 
the constipating effect which it is supposed to 
possess. 

Dinner: Vegetable soup ; a moderate quantity 
of beef or mutton ; brown bread ; such vegetables 
as squash, corn, tomatoes, asparagus, and the like; 
for dessert, Indian pudding, and peaches, melons, 
apples, grapes, or other fruits. 

Supper : Cold meat ; corn-meal mush with milk, 
brown bread ; milk ; baked apples or stewed 
prunes. 

Wheaten-grits may be substituted for the mush. 
Graham crackers will make an excellent addition 
to this diet. Other fruits may be taken ad libitum. 

Do not overload the stomach. 
Drink as much soft water as you can dispose of. 
It is an excellent plan to drink a goblet of water 
every morning while dressing. 

It is an error to suppose that a person is consti- 
pated unless there is a daily passage of the bowels, 
for one who has an evacuation regularly every 
forty-eight hours may consider himself in a con- 
dition of perfect health as regards this function. 



46 DIET IN DISEASE. 

DISHES. 

BECXPE 19. 
PORRIDGE. 

Two tablespoonfuls oat-meal ; 

One pint boiling water. 
Mix the coarsely ground oatmeal with a small 
teacupful of cold water till It is of uniform consis- 
tence. Then pour onto this, in a sauce-pan, the 
boiling water, and keep boiling and stirring for 
forty minutes. It is now fit to serve, but may be 
kept simmering till wanted, if a little more water 
be added as the other steams away. Serve hot in 
a soup plate, and add cold milk to reduce it to a 
proper temperature. 

RECIPE 20. 

BOILED MUSH. 

One cupful Indian meal ; 

Two quarts cold water. 
Stir the Indian meal into the cold water, bring 
it to a boil, and boil for two hours, stirring often 
with a wooden spoon. Eat hot with milk. 

BECIPE 21. 

OATMEAL GRUEL. 

Boil two ounces of oatmeal for an hour in two 
quarts of water. Salt to taste. 

BECIPE 22. 
OATMEAL PORRIDGE. 

Put into a farina-kettle — i. e., one kettle set 
within another — two quarts of boiling water, some 



DIET IN CONSTIPATION. 47 

salt, and six ounces of oatmeal. Keep the water 
in the outer kettle boiling for one hour. Keep 
the inner kettle covered, and do not stir the por- 
ridge until it is ready to serve. Eat hot, with 
milk or cream. 

RECIPE 23. 

OATMEAL PUDDING. 

Take some of the porridge made by the last 
recipe, add the yolks of some eggs, some sugar, 
salt and lemon, and the whites of the eggs, well 
beaten. Bake for one hour. Serve with cream 
and sugar. 

RECIPE 24. 
WHEATEN GRITS. 

One cupful cracked wheat ; 
One quart boiling water. 
Soak the cracked wheat in a little cold water for 
one hour, stir this into the boiling water and boil 
for one hour, stirring often. Add a little salt. 

This may be eaten with cream or milk, with 
either salt or sugar, some preferring one, some the 
other. 

RECIPE 25. 
GRAHAM MUSH. 

One cup Graham flour ; 

One quart boiling water. 
Wet the flour with a little cold water and stir 
this into the boiling water, previously salted. 
Boil half an hour, stirring constantly. 



48 DIET IN DISEASE. 

RECIPE 26. 
HOMINY. 

One cupful hominy ; 

Three pints cold water. 
Put the hominy into the water, salt, bring it to 
a boil, and boil for one hour, stirring often. Eat 
with milk. 

RECIPE 27. 
BREAD SAUCE. 

Crumb up several slices of brown bread, cover 
with water ; boil till smooth, pepper and salt to 
taste, stir in one-half the quantity of stewed 
tomatoes. This makes an excellent sauce to be 
eaten with meat. 

RECIPE 28. 
BAKED APPLES. 

Cut out the blossom end of the apples with a 
sharp pen-knife, and pull out the stems ; wash, 
and pack them in a pudding-dish, putting a little 
sugar on top of each apple. Pour a cupful of 
water in the bottom of the dish, and cover the dish 
containing the apples closely with another dish or 
pan ; set in a moderate oven and let them steam 
until tender all through. 

When done pour the liquor over while hot, and 
repeat this as they cool. Set on the ice several 
hours before tea. Transfer to a glass dish, pour- 
ing the juice over them again. 

This is the only proper way to bake apples. 
They are more tender and better flavored than 
when baked in an open dish. 



DIET IN CONSTIPATION. 49 

Besides these articles the dyspepsia-crackers (R. 9.), 
brown bread (R. 13.) and unleavened-icafers (R. 14.), 
recommended in the chapter on Dyspepsia, will 
make valuable additions to this dietary. 

Stewed prunes, baked apples and other fruits 
should be freely indulged in, and may form part 
of each meal. 

RECTAL ALIMENTATION. 

In some diseases, when food cannot be taken by 
the mouth, it becomes necessary to resort to rectal 
alimentation. Life in this way may be supported 
for many weeks, no food whatever being taken in- 
to the stomach. 

The most common conditions in which this 
becomes necessary are — 

Ulcer of the stomach ; 

Stricture of the oesophagus ; 

Inflammation of the stomach ; 

Diphtheria, when the patient is no longer able 
to swallow ; 

Debility or exhaustion, the patient being too 
weak to take food ; 

Finally, any condition in which the stomach 
rejects all that is taken into it. 

The following are the 

RULES TO BE OBSERVED : 

Preparatory to administering an enema, empty 
and wash the rectum by giving an injection of 
clean, warm water. 



50 DIET IN DISEASE. 

1. Force the enema in slowly. 

2. Throw it as high up as possible. 

3. Inject at intervals of two hours. 

4. Inject no more than half a teacupful at a 
time. 

5. Let the enema have a temperature of about 
that of the body— say 98° or 100° Fab. 

BECIPE 29. 
MILK ENEMA. 

Warm milk, with a little salt added, makes a 
simple and readily-absorbed enema. Heat the 
milk to the proper temperature, inject half a tea- 
cupful every two hours, and the patient is getting 
considerable nourishment. 

RECIPE 30. 
BEEF-TEA ENEMA. 

One pint beef-tea ; 

Three ounces raw beef ; 

Twenty drops muriatic acid ; 

Two grains pepsin. 
Take of beef-tea (R. 2.-3.) one pint. Take three 
ounces of raw beef, free from fat, scrape it with 
a spoon, and chop it until reduced to a pulp ; stir 
this into the beef-tea, heated to the proper tem- 
perature, add the acid and pepsin, and it is ready 
to inject, according to the rules given. 

Also, a simple enema of beef-tea is sometimes 
given, without the addition of scraped beef, but it 



DIET IN CONSTIPATION. 51 

is not so valuable an aliment as that prepared as 
in this recipe. 

RECIPE 31. 

DEFIBRINATED BLOOD ENEMA. 

Fresh blood is the most valuable of tissue-foods, 
and, when from disease the system is no longer 
able to keep up its usual supply, we are but imi- 
tating nature when we introduce this pabulum in- 
to the shrunken veins. Blood may be looked upon 
as meat in solution, and in a far better state to be 
appropriated by the system than any that the arts 
of man can provide. The blood must necessarily 
be deprived of its fibrin, but so small a quantity of 
nitrogenous elements is lost by defibrinization, that 
its value as a nutrient is not materially lessened. 

Defibrinated blood, then, is the most valuable 
nutrient enema that can be used to sustain pa- 
tients demanding this kind of nourishment. 

Go to the slaughter-house and take from the 
large pan the blood of a recently-killed beef. 
It must be taken fresh, as soon as it has flowed 
from the neck of the animal, and before it has had 
time to coagulate or form a clot. At this time, or 
even while it is flowing, it must be whipped with a 
bunch of straw or a handful of twigs, to remove 
the fibrin. Secure the blood-serum, which remains, 
in a wide-mouthed jar. When wanted for use 
this may be brought to the proper temperature by 
setting the jar in a vessel of warm water. Inject 
as you would milk or other enemata. 



52 DIET IN DISEASE. 

RECIPE 32. 
COD-LIVER OIL ENEMA. 

Chop fine a half-pound of fresh beef-pancreas, 
cover this with water and allow it to stand for an 
hour in a warm place. Strain through a cloth. 

Mix an ounce of this pancreas-solution with a 
half ounce of cod-liver oil and use as an injection 
in those cases in which it is desired to supply th3 
system with fat. 



CHAPTER IV. 



DIET IN CONSUMPTION. 



The object to be aimed at in the dietetics of this 
disease is to give a liberal allowance of the most 
nutritious food that the patient is able to digest. 
If you can keep tip nutrition you are doing much 
towards arresting the course of the disease. 

The diet should consist chiefly of animal food, 
such as beef, mutton, chicken, and other fresh 
meats, milk, eggs, oysters and animal fats and oils, 
the object being to provide such food as will be 
most easilv assimilated. 

By this it is not meant, of course, that no vege- 
table food should be taken. Good, mealy pota- 
toes, bread-pudding, plain preparations of rice, 
sago and tapioca, and all sound and fresh vege- 
tables w T hich are easily digested, may form part of 
the dietary. Use plenty of milk in the prepara- 
tion of all dishes into which it can be made to 
enter. 

The consumptive should avoid the use of salt- 
meats, fish, pork, rich gravies, pastry, and every- 
thing ivhich will disturb digestion. 

Above all must everything be avoided which will 
loosen the bowels. 



53 



54 DIET IN DISEASE. 

Use no alcoholic stimulants whatever ! 

Alcohol is not only useless in this disease, but 
may do positive harm. On this subject Dr. Cham- 
bers says : 

"As to the use of alcohol in threatened cases, 
and in the early stages of tubercle, I have no hes- 
itation in pronouncing an opinion adverse to it." 

When the disease is far-advanced and it is 
desired to stimulate the waning strength, there is 
less objection to its use. 

MEATS. 

Beef. The consumptive should take an abun- 
dance of fresh meat Every morning for breakfast, 
if the appetite be strong enough, a tender beef- 
steak, rare-done, should be eaten. It should be 
broiled quickly on a gridiron, over a clear, hot fire, 
or on the coals. Do not prick it with a fork, as it 
will let the juices escape. Dress with butter and 
season with salt and pepper. Serve hot. 

At dinner take a liberal slice of rare roast-beef, 
together with some of the juice of the meat. Take 
also, if it does not disagree, a little of the suet cut 
from the hot roast. 

Mutton is very digestible, and may be used to 
give variety to the meat diet. For breakfast a 
mutton-chop may occasionally be substituted for 
the beef-steak. The only proper way to cook the 
chop is to broil it. 

Select a nice chop, sprinkle with salt and pep- 



DIET IN CONSUMPTION. 55 

per, and place it on a grid-iron over a clear, hot 
fire for six or seven minutes, turning it occasion- 
ally to cook both sides equally. Do not prick it 
with the fork. 

Chicken may be added for variety, but as a steady 
article of diet it is not so well borne as beef. 

Soups and meat-broths form a valuable addition 
to the consumptive's dietary. 

Veal is, compared with the other meats, indiges- 
tible, and should not be taken. 

Raw meat is sometimes recommended for the 
consumptive, but really it possesses no virtue 
which does not belong to the rare-done beef in an 
equal degree. If taken, it should be minced very 
fine, seasoned with salt and pepper, and spread 
on a thin slice of bread. 

EGGS. 

Let eggs form a prominent part of the diet. An 
egg should never be cooked more than three min- 
utes. They are best soft-boiled or soft-poached. 
If the eggs be hard-boiled the white, which is less 
digestible than the yolk, should be removed, and 
the yolk alone mashed up with a little butter and 
salt, and eaten w T ith toast, or an unleavened wafer 
(R. 14.). This is very palatable and nutritious, 

MILK. 

Milk may be used by the consumptive in un- 
limited quantities, if there be no idiosyncrasy 
which prevents. It fulfils all the indications of a 



56 DIET IN DISEASE. 

nutritious and easily assimilable food, so impor- 
tant in this disease. It should be used in the 
preparation of as many dishes as it can properly 
enter into. Let the patient take occasionally a 
tumbler of milk with an egg beaten up in it. 
Some like it warm from the cow, and if the patient 
does the milking, so much the better. 

Clabbered-milk (R. 11.), already prescribed for 
the dyspeptic, is also an excellent food for the 
consumptive, and it cannot be too highly com- 
mended. It contains all the elements of fresh 
milk in a form requiring less effort on the part of 
the system to assimilate them, thus making it 
both very nutritious and digestible. The patient 
should learn to use this, and let it form a promi- 
nent part of the dietary. It makes a nice dessert, 
and may be used in this way, or it may form the 
principal part of the meal at breakfast or tea. 
With cream and sugar and fresh, unleavened 
wafers a nice meal can be made. 

Cottage-cheese (R. 12.) is another agreeable food 
of this same class, and for variety may sometimes 
be used. Buttermilk, also, should be freely in- 
dulged in. 

KUMYS. 

Another form of milk, the use of which has 
been attended by great benefit in many cases of 
consumption, is Kumys, or Arabian milk wine. It 
is said to have been thus used by the Arabs for 
many centuries, and is now very extensively used 



DIET IN CONSUMPTION. 57 

by the tribes living on the steppes of Russia, and 
it is only comparatively recently that it has been 
known to the civilized world, having been intro- 
duced by Dr. Jarotzki, a Russian physician. The 
Arabs make it of mare's milk, but an excellent 
article can be made from the milk of the cow. It 
contains some alcohol, and is contraindicated in 
those cases in which the latter should not be used. 
There are many different methods of making 
Kumys, almost as many as there are people w r ho 
make it. No better article, however, can be made 
than that supplied by the following 

BECIPE 33. 

Take, 

Three quarts fresh, rich milk ; 

Three quarts hot water ; 

Half-a-pound white sugar ; 

One teacupful good yeast. 

Dissolve the sugar in the hot water, add this to 
the milk, and let them cool down until luke-warm. 
Now slowly and carefully stir in the yeast. 

Set the crock containing this in a warm place, 
as you would bread to rise ; — stir it occasionally, and 
in five or six hours it will be slightly sparkling, 
and small bubbles will rise to the surface when 
stirred. When it reaches this stage put it into 
stout bottles, tie down the corks, and set the bottles 
in a cool place — in the refrigerator or on the floor 
of a cool cellar. 

A thick mass will form on the surface (the 



58 DIET IN DISEASE. 

casein) when it begins to separate, and once or 
twice a day, for several days, the bottle should be 
well shaken, and this will fall in a powder to the 
bottom. 

When two days old it is ready for use, although 
it will keep for a much longer time, and may be 
used when a week or more old. It is best, how- 
ever, when from two to four days old. 

Care should be taken in opening, as it is highly 
effervescent. Use a champagne-tap, if possible. 

In starting a new lot, instead of yeast use a bot- 
tle of old KurnySy stirring it into the milk and water 
carefully, as directed for the former. If a larger 
quantity be wanted than this recipe provides for — 
six or seven quarts — the quantity of the differ- 
ent ingredients used may be correspondingly 
increased. 

If there be too much alcohol generated, put in 
less sugar. 

Very stout bottles must be used — ordinary ones 
are apt to burst. 

If you do not succeed in making a good article 
the first time, try again, and yet again. Like 
bread-making, this is an art in which practice 
makes perfect. 

As already said, the use of Kumys has been 
followed by great benefit in many cases of con- 
sumption. A bottleful a day may be taken, in 
addition to the ordinary diet. Drink a glassful 
before each meal. 



DIET IN CONSUMPTION. 59 

COD-LIVER OIL. 

Of all articles used in the treatment of consump- 
tion, cod-liver oil remains the most important. 
The giving of the oil is not merely to supply fat, 
but its action is to improve nutrition, since fat is the 
basis of all molecular, or cell-growth. 

Dr. Chambers says : " Cod-liver oil is a typical 
aliment, representing what is the fittest of all 
known substances to supply the deficiency that 
constitutes the disease. . . . Oleaginous substance 
is what is furnished by nature for the primary 
growth and nutrition of all the higher tissues of 
animal bodies ; so that in administering it we are 
wisely imitating the wisest teacher of medicine, 
mother Nature." 

Instructions regarding the choice and mode of 
administration of the oil will be useful here. 

The oil should be as fresh as possible. 

It should have no color, but be pale and clear. 

The brown-colored oils are impure, and made from livers 
that have partially decomposed. 

The oil should be kept ivell corked, and in a cool 

place. 

If exposed to the air the oil becomes strong and rancid 
— keep well corked and do not open oftener than neces- 
sary. 

There are many preparations of cod-liver oil in 

emulsion — combined with malt, with pancreatine, 

hypophosphites, and other articles. These are all 

useful, and are to be recommended in different 

cases. 



60 DIET IN DISEASE. 

A dose of a teaspoonful is sufficient to begin 
with. Increase this quantity gradually until a 
tablespoonful is taken three times a day. 

Do not take it on an empty stomach — it will cause 
disagreeable eructations. 

The best time to take the oil is about half an 
hour after a meal If taken at this time the oil 
has but a short time to remain in the stomach, as 
the already partially-digested meal is fast passing 
into the intestines. 

While taking the oil avoid the use of all pastry, 
pork, fat meat, rich dressings, and the like. There 
seems to be less danger of disturbing digestion if 
all other fats and oils be avoided while taking this 
one. 

To some the taste of the oil is very disagreeable 
and they find it difficult to take, while others meet 
with no difficulty whatever. But even in the latter 
class its long-continued use will cause it to pall on 
the taste, so it is best to disguise it as much as 
possible. There are various ways of accomplish- 
ing this ; what will suit one may not suit another. 

Before taking the oil chew something of a sharp 
nature, to engage the nerves of taste. For this 
purpose chew a clove, a peppermint lozenge, or 
take a pinch of salt. 

The spoon should be introduced well into the 
mouth, the oil deposited well back on the tongue, 
and taken down at one swallow. 



DIET IN CONSUMPTION. 61 

After swallowing the oil the taste which remains 
in the mouth may be removed by drinking some 
well-sweetened coffee, or by immediately eating a 
fresh cracker. 

The use of the oil should be persisted in for 
months and years. 

MALT EXTRACT. 

This offers a useful food for the consumptive, as 
it assists in the digestion of the starches and fats, 
and hence, combined with cod-liver oil, the latter 
can often be taken and disposed of by the system 
when in its pure state it would disagree. The 
same can be said for cod-liver oil in emulsion 
with maltine and pancreatine. 

HYPOPHOSPHITES. 

The hypophosphites of lime and soda, as intro- 
duced by Dr. Churchill, of Paris, are beneficial in 
many cases. It will not do to substitute the 
hypophosphites for the oil, but some patients who 
have been taking the latter for a long time cease 
to make further improvement ; in such cases the 
hypophosphites may be given together with the 
oil, and improvement will go on. 

The hypophosphites in solution are kept by all 
druggists. 



CHAPTER V. 



DIET IN DIABETES. 



Diabetes is marked by the appearance of sugar 
in the urine. The dietetic treatment is based on 
the fact that sugar and starch (which latter in the 
system is converted into sugar), when taken into 
the system, cause an increase in the amount of 
sugar passed off in the urine, and aggravate the 
disease. The indication then is to supply a diet 
containing neither sugar nor starch. 

The following tables will aid in the selection of 
a dietary for the diabetic : 

VEGETABLE FOOD PROHIBITED: 



Arrow-root, 


Pastry, 


Asparagus, 


Potatoes, 


Bread, 


Peas, 


Biscuit, 


Rice, 


Beans, 


Sago, 


Beets, 


Sugar, 


Crackers, 


Turnips, 


Carrots, 


Tapioca, 


Maccaroni, 


Vermicella. 


Oat-meal. 






fruits prohibited: 


Apples, 


Plums, 


Grapes, 


Pineapples, 



DIET IN DIABETES. 63 



Banannas, 


Raspberries, 


Pears, 


Blackberries, and 


Peaches. 


Other sweet fruits. 



BEVERAGES PROHIBITED : 

All alcoholic drinks, as wines, beer, brandy, ale, 
cider, etc. 

All sweet drinks — i. e., those containing any 
form of sugar. 

Honey may be mentioned in this connection. 

VEGETABLE FOOD ALLOWABLE : 

Artichokes, Olives, 

Cabbage, Greens, 

Celery, Lettuce, 

Cresses, Pickles, 

Cucumbers, Spinach, 

French-beans. Mushrooms. 

FRUITS ALLOWABLE I 

Lemons, Gooseberries, 

Cherries, Strawberries and 

Currants. Acid fruits generally. 

ANIMAL FOOD ALLOWABLE : 

All meats, poultry, game, fish, oysters, cheese, 
milk, and eggs may be freely indulged in. 

Liver alone, on theoretical grounds, is prohibited. 

DISHES THAT MAY BE TAKEN : 

All preparations of gluten ; 
Oysters, stewed, or fried with gluten or bran- 
flour ; 



64 DIET IN DISEASE. 

Jellies, if there be no sugar in them ; 

Lettuce, with hard-boiled eggs and salad-dressing; 

Soups of various kinds, if they contain no flour. 

Tea and coffee should not be sweetened with 
sugar ; glycerine may be substituted, if agreeable. 

It is better to put cream into tea and coffee in- 
stead of milk. 

Custards and puddings should be sweetened 
with glycerine. 

If the diabetic be compelled to take ordinary 
bread, it should be cut thin and well toasted. 

In changing the diet, observe the following 

rules : 

1. Do not adopt a rigid diet too suddenly. 

2. First reduce the supply of bread and in- 
crease at the same time the supply of meat. 

3. Next substitute brown-bread for wheaten- 
bread. 

4. Then some bran-bread or gluten-bread may 
be substituted for the wheaten-bread. 

5. Now gradually come to a diet regulated 
according to the tables already given. 

The diabetic patient should 

Chew slowly and eat moderately; 

Drink as much water as the thirst demands ; 

Wear warm flannels next the skin ; 

Take a great deal of open-air exercise. 
Of all articles of food of which the diabetic is 
deprived it seems to be harder for him to deny 



DIET IN DIABETES. 65 

himself bread than any other one. For this rea- 
son physicians have taxed their ingenuity to pro- 
vide a substitute which shall be free from starch. 
One of the earliest substitutes devised was bran- 
bread. But few will care to go the trouble of 
preparing this when gluten-flour can be obtained, 
and besides it is deficient in nutritive value. 

GLUTEN ELOUR. 

Fortunately we have in gluten flour a substitute 
for ordinary wheat flour which makes an excellent 
article of bread that can be freely eaten by the 
diabetic. It is agreeable to the palate, very nutri- 
tious, and almost entirely free from the starchy 
elements, so injurious in this disease. The amount 
of starch which it contains is so small that it need 
not be taken into account. Gluten flour is made 
from that part of the grain of wheat which under- 
lies the bran-scales and surrounds the starch-area. 
It is now manufactured in various parts of the 
country. It can be made up into a great variety 
of agreeable dishes, and the following recipes will 
enable the diabetic to provide himself with a diet 
as liberal as those enjoy who are under no restric- 
tions in this respect. 

RECIPE 34. 

GLUTEN BREAD. 

One pint milk ; 

One pint warm water ; 

One heaping teaspoonful butter ; 



66 DIET IN DISEASE. 

One-half cake yeast ; 
Two eggs. 

Mix the milk and water ; soak the yeast-cake in 
a little warm water, beat the eggs well, and add 
these to the milk and water ; stir in gluten flour 
until a soft dough is made, work in the butter, 
kneading as you would ordinary bread-dough. 
Mould, put in pans to rise, and when light bake 
in a hot oven. 

Gluten bread requires less yeast than ordinary 
bread, and less time in rising. The dough should 
be made softer than for white-flour bread. 

RECIPE 35. 

GLUTEN GEMS. 

One egg ; 

One pint water ; 

One tablespoonful butter ; 

One tablespoonful baking-powder ; 

Gluten flour to make a thin dough. 
Beat the egg up, add it to the water, put in a 
little salt ; mix the baking-powder with the dry 
flour, and then stir this into the water to make a 
thin dough, and stir in the butter. Bake in hot, 
well-buttered gem-pans, in a quick oven. These 
take a longer time to bake than other gems require. 

RECIPE 36. 

GLUTEN MUSH. 

Stir the gluten into boiling y/ater to make a thick 
mush. Cover the vessel containing the mush, set 



DIET IN DIABETES. 67 

it in another vessel of boiling water, and keep the 
water in the outer vessel at a boil for half an hour 
or longer. If there are any lumps, stir in a little 
boiling water and they will break down. Eat 
with cream. 

RECIPE 37. 
FRIED MUSH. 

Stir one pound of gluten flour into a quart of 
boiling water, add a little salt and boil for ten 
minutes ; pour into a shallow dish and allow it to 
cool. The next morning cut into slices and fry. 
Eat with butter. 

This is a very nice dish for breakfast. 

KECIPE 38. 
GLUTEN CAKES. 

One cupful gluten ; 

Two tablespoonfuls butter ; 

Three tablespoonfuls grated cheese ; 

Two tablespoonfuls cream ; 

Yolks of two eggs ; 

One-half teaspoonful salt ; 

A little nutmeg. 

Mix all of these ingredients thoroughly together 
in a dish ; roll out thin the dough thus made ; 
bake in a quick oven. 

This is a very agreeable cake and helps greatly 
to give variety to the diabetic's diet. 



68 DIET IN DISEASE. 

KUCIPE 39. 
GLUTEN PUDDING. 

Soak two thick slices of gluten bread, broken 
up, in half a pint of milk ; add one beaten egg ; 
sweeten with glycerine and bake in a small basin. 

This makes a tolerably good pudding for the 
diabetic — enough for one person. 

BECIPE 40. 

GLUTEN WAFERS. 

Stir some gluten flour, with a little salt, into 
cream to make a dough which can be rolled out 
very thin. Cut into forms and bake in a quick 
oven. 

Gluten flour can also be used for making gruels, 
for thickening soups and gravies, and in frying 
oysters. 

MILK CURE. 

Cures of diabetes have been effected by an ex- 
clusive milk diet, as recommended by Dr. Donkin. 
This is well worth a trial, especially in recent 
cases. 

In order to obtain the full benefit of this treat- 
ment, the patient must adopt and rigidly adhere 

to the following 

rules : 
Use fresh milk. 

Carefully remove all cream. 

The milk may be taken cold or warm, but 

should not be boiled in the warming. 



DIET IN DIABETES. 69 

The first day take from jour to &ix pints. (This 
would be from two to three glassfuls of milk 
taken every two hours during the day.) 

It is better to divide the day into equal periods 
and take frequent draughts — even though a glass- 
ful be taken every hour — than it is to take a large 
quantity on the stomach at once. 

Now the quantity of milk taken may be in- 
creased from day to day, until five or six quarts 
are taken daily. 

This quantity, six quarts, need not be exceeded. 

Nothing else must be taken while the milk diet is used. 

If at the end of a week there is no improve- 
ment, the treatment may be abandoned. 

If the treatment be of benefit, it will be denoted 
by a diminished amount of urine, less sugar, and 
improvement in the general health. 

This treatment should be continued from three 
to six weeks after all sugar has disappeared from 
the urine. 

The return to a diet of solid food must be grad- 
ual, and upon the care taken in this, much of the 
success of the treatment will depend. 

Milk should still be taken, but other articles 
gradually added, and meats, beef-tea, broths, and 
the class of vegetables recommended as allowable, 
may now form part of the dietary. 

The success of this treatment consists in rigidly 
carrying out the strict rides which have been laid 
doivn, and above all care in returning to a mixed diet. 



70 DIET IN DISEASE. 

For variety, clabbered milk may be taken along 
with the sweet-milk diet. 

By following the instructions given in this Chap- 
ter, any person suffering from diabetes may live to 
enjoy a fair degree of health for many years, and 
permanent cures have sometimes followed the die- 
tetic treatment, especially the milk diet. 

BRIGHT'S DISEASE. 

In this disease " the object aimed at by the die- 
tician should be to supply the nutrient organs 
with aliment which is the most readily and 
rapidly convertible into blood and tissue, namely, 
digestible animal food in frequent, moderate quan- 
tities . ' — ( Chambers.) 

According to this, then, the diet should consist 
largely of dishes composed of milk, of soft eggs, 
oysters, mutton, rare-beef, chicken, game, and the 
like. 

Some physicians advise the observance of a diet 
composed chiefly of vegetables, on the supposition 
that a meat diet throws extra work upon the kid- 
neys in compelling them to remove from the 
blood an excess of urea, from the waste of azotized 
material. Hence the diet should be chiefly com- 
posed of vegetables, and bread in all forms ; pota- 
toes, rice, hominy, maccaroni, peas, beans, and 
other vegetable food, should make up the princi- 
pal part of the diet, while comparatively little 
meat should be taken. If the patient does not do 



DIET IN BRIGHT'S DISEASE. 71 

well under the meat diet first recommended, then 
this may be tried, but the greatest benefit will 
probably follow the use of the 

MILK DIET. 

" In a series of cases which have been described 
by Dr. Schmidt, in his inaugural thesis, I have 
obtained most brilliant results where all other 
treatment had failed, by putting the patients on 
an almost exclusive diet of milk." — (Niemeyer.) 

Having tested this plan of treatment in my own 
practice, I am prepared to recommend it to others. 

The patient should gradually leave off all his 
ordinary mixed diet, until he reaches an exclu- 
sively milk diet. Begin by drinking a quart of 
milk a day, and increase the quantity from day to 
day until finally five or six quarts of milk daily 
are taken. The day may be divided into equal 
periods and half a pint or a pint taken at a time. 
This treatment should be kept up for at least a 
month. By that time considerable improvement 
will have been made, and the after-treatment may 
be regulated by the varying conditions of the case. 

The instructions given for the milk-diet in dia- 
betes, on pages 68, 69 and 70, may be applied here. 

The subject of Bright's disease should make it a 
point to drink large quantities of soft water. This 
helps to " wash out from the blood," so to speak, 
the impurities with which it becomes loaded. 

In disease of the kidneys alcohol essentially acts 



72 DIET IN DISEASE. 

the part of a poison, and must not be taken in any 
form or quantity whatever. Therefore drink no 
spirituous or malt liquors. 

GRAVEL. 

Those who are subject to stone in the bladder, 
and gravel, may do much towards a cure by 
adopting a systematic dietary. 

The object should be to take a large proportion 
of vegetable food, and but little meat. 

Eat meat no more than once a day. 

Avoid especially rich sauces, cheese, rich soups, 
sugar, fats, cream, and everything that will disturb 
digestion. 

Take no spirituous or malt liquors of any kind. 

If the attacks of gravel are frequent, come to a 
strictly vegetable diet, eating no meat whatever. 

Drink no " hard " water, or water impregnated 
with lime. Drinking freely of " soft " water, rain- 
water, or that which has been freed from mineral 
substances, is very beneficial, and the more " soft " 
water the patient drinks, the better. 

A strict observance of these rules will do much 
towards promoting a cure. 



CHAPTER VL 

HOW TO NUBSE THE BABY. 

If both mother and child are in good health, no 
directions on this subject are necessary more than 
the dictates of nature afford. Young mothers, 
however, commit a few errors which, with a little 
instruction, they may be spared. 

And first, do not ruin a child's health by put- 
ting it to the breast every time it cries. This is 
the only means it has of expressing its emotions. 
"If it is hungry, it cries ; if it is overfed, it cries ; 
if it suffer from the prick of a pin, it cries ; if it 
lies too long in one position, so as to receive undue 
pressure on any one part, it cries ; if it is exposed 
to cold, or any part of its dress is too tight, or it is 
held in an awkward position, or is exposed to too 
bright a light or too loud a sound, it can indicate 
its discomfort only by its cries. And yet the one 
remedy of ignorant nurses for so many different 
evils is, not to find out and remove the true cause 
of offense, but to offer the child the breast." 

If you have regular intervals for nursing, the 
child will be less apt to fret for the breast than it 
will if it is given whenever it cries or becomes 
uneasy. 73 



74 DIET IN DISEASE. 

As a rule, during the first month of life the child 
should receive the breast about every tivo hours 
during the day, and about three times during the 
night. 

After the first month the intervals may be 
lengthened, and it may then be fed about every 
three hours during the day, and only twice during 
the night. 

The infant should be fed in this way until after 
the appearance of the first teeth, or until it is 
eight or nine months old. Prolonged nursing is 
injurious to both mother and child. 

A mother who is consumptive or scrofulous 
should not nurse her children. 

A mother who is very excitable, or subject to 
fits of violent passion, should not nurse her babe. 
Do not put the child to the breast after hearing 
any depressing news, or suffering from fright. 
Convulsions and death of the child have been 
known to follow a violation of this rule. 

BECIPE 41. 
SORE NIPPLES. 

Wash the nipples with a little warm water and 
milk before and after each nursing, dry thorough- 
ly and gently, apply a little olive oil to the surface 
and cover with a nicely-fitting India-rubber shield 
while sucking. 



HOW TO CHOOSE A WET-NURSE. 75 

HOW TO CHOOSE A WET-NURSE. 

Almost all that can be said on this important 
subject is poetically expressed in the following 
lines from Saint Marthe in Psedotrophia : 

" Choose one of middle age, nor old nor young, 
Nor plump nor slim her make, but firm and strong ; 
Upon her cheek let health refulgent glow 
In vivid colors, that good humor show. 
Long be her arms, and broad her ample chest, 
Her neck be finely turned, and full her breast ; 
Let the twin hills be white as mountain snow, 
Their swelling veins with circling juices flow ; 
Each in a well- projecting nipple end, 
And milk in copious streams from these descend. 
Remember, too, the whitest milk you meet, 
Of grateful flavor, pleasing taste, and sweet, 
Is always best." 

The nurse should, of course, be in "perfect health. 
Keject those who are cachectic, or who have any 
taint of scrofula, consumption, tubercular affec- 
tion, specific disease, or other communicable 
malady. There should be no return of her cata- 
menia. 

As these points would in all cases be referred to 
the family physician, it is not necessary to give 
specific instructions in a work of this character. 

Her age should be but little, if any, greater than 
that of the mother. 

Her breasts should be full, plump and well 
formed, and she should be able to suckle with 
both breasts. 

There is danger of the child becoming deformed, 
or squinting, if it nurse on but one side. 



76 DIET IN DISEASE. 

The nipples should be prominent, so as to be 
easily grasped by the child, and be free from 
cracks or sores. 

The milk should flow freely, and when dropped 
in water produce a cloudy appearance, and not 
sink to the bottom in thick drops. The nurse's 
milk should not be older than the child which is 
to be nursed. There is less objection to giving 
" young milk" to an older child. Milk that is 
over twelve months old should not be depended 
upon to nourish a young babe. 

If for any reason a mother is unable to nurse 
her babe, then it is wise to provide a good wet- 
nurse. But let me caution physicians and moth- 
ers against getting a wet-nurse for a sick baby. 
Artificial feeding has been brought to a state of 
such perfection that it is now possible to adminis- 
ter to the child any desired variety of food, and 
the physician has the matter of nutrition entirely 
within his own control, but if a wet-nurse enter 
into the problem, you have ail the annoyances of 
sore nipples, mental emotions and caked breasts 
to contend against, and you have no more control 
of the child's diet than you have of the clouds in 
the heavens. 

HOW TO WEAN THE BABY. 

If there be nothing of special importance to 
demand the weaning of the child at an earlier 
period^ this should be begun when it is about nine 



HOW TO WEAN THE BABY. 77 

months old, by which time it will generally have 
cut several teeth. In fact, the weaning should 
not be begun until two or more teeth have made 
their appearance. 

Begin the weaning when the child is strong and 
well. If it has become reduced by disease, or is 
suffering from an acute attack, postpone the ordeal 
until it is again in good health. 

Do not wean during the summer season. Select 
a season of the year when the weather is mode- 
rate. March, April or May are favorable months, 
as are also October and November. 

Prepare the child for the weaning process by 
getting it gradually accustomed to other food 
besides its mother's milk. Give milk from a bot- 
tle, or feed it soft spoon- victuals, such as arrow- 
root, sago, cracker soaked in milk, or any of the 
numerous articles recommended in the next sec- 
tion. 

At the same time give the breast at longer inter- 
vals, so as to accustom the child not to expect it. 

When you once begin the weaning process, be 
firm and unrelenting ; take no back-steps. 

The process should occupy about twelve or 
fourteen days, so that at the end of two weeks, at 
the most, the breast can be entirely dispensed 
with. 

It is better to excite an aversion to the breast 



78 DIET IN DISEASE. 

than to have the child fretting for it. This can be 
done by touching the nipples with some bitter 
substance, such as a little salt or soap. 

After weaning, it is important that the child's 
stomach should not be overtaxed. Often at this 
time the foundation of a weak stomach is laid. 



CHAPTER VH. 

HOW TO FEED THE BABY. 

Since the health of the child is directly depen- 
dent on the nature of the food which it receives, 
this becomes a subject of vital importance, to 
which too much attention cannot be paid. 

There are two periods in the infant's life when 
especial care is called for in the management of its 
diet — at the time of weaning, whether this be pre- 
mature, or at the usual age — and in its "second 
summer," when it is so liable to disturbances of 
the stomach and bowels. 

Until the child is old enough to live on a mixed 
diet, milk is its natural aliment, and the important 
object to be kept in view is to give it a preparation 
of milk resembling the mother's milk, and to give 
this before any change has taken place in it — i e., 
before it has in the least degree " turned" All the 
instructions which follow are directed to this end, 
and if strictly observed the little ones will be 
spared many days of ill-health, since more than 
half the sickness from which infants suffer is pro- 
duced by improper food and improper feeding. 

Sir C. Clark, an eminent London physician, 

79 



80 DIET IN DISEASE. 

once said : " The ignorance of mothers in feeding 
children is worth a thousand pounds a year to me." 

goat's milk. 

If the child be deprived of its mother's milk, 
the best substitute is goafs-milk, if this can be ob- 
tained pure and fresh. But it is so scarce an 
article in this country that we must seek for some- 
thing which it is not so difficult to procure. 

CONDENSED MILK. 

This must often be relied upon in feeding the 
baby, and it is to be preferred to ordinary milk 
unless you are certain that the latter is fresh and 
pure. The American brands are better than the 
Swiss, as that which you get is more apt to be 
freshly-prepared. 

But, after all, the main dependence must be 
placed upon that milk which all can obtain in 
such abundance — cow 5 s-milk. But in its natural 
state it cannot with safety be fed to a young child, 
and it requires some modification in order to fit it 
for the infant organism. 

"The important difference between woman's 
and cow's milk is that the casein of woman's milk 
curdles in the stomach into small, light flakes, 
forming a very loose jelly, while that of cow's 
milk coagulates into large, compact lumps. 

"The loose flakes of the woman's milk are 
easily digested and assimilated : the firm lumps of 
casein of the cow's milk, the infantile gastric juices 



HOW TO FEED THE BABY. 81 

are incapable of dissolving. They are thrown up 
again, or wander through the whole intestinal tract 
as large, sour, undigested masses." — (Vogel.) 

Of all domestic preparations the following is the 

very best : 

RECIPE 42. 
SUBSTITUTE FOR MOTHER'S MILK. 

Fresh cow's-milk, one-half pint ; 

Pure, soft water, one-half pint ; 

Powdered sugar-of-milk, one tablespoonful ; 

Phosphate-of-lime, one grain. 
Dissolve the sugar and lime in the water, and 
add this to the milk. 

This is the nearest approach to human-milk 
that can be prepared. If the child be under one 
month, increase the proportion of water. Any 
druggist can furnish the sugar-of-milk and phos- 
phate-of-lime. 

The following directions, though they may seem 
unnecessarily minute in detail, are of the utmost 
importance, and Florence Nightingale, than whom 
there is no higher authority on the subject, would 
consider that the half had not been told. Although 
it involves some trouble (if it be so considered), 
yet it is much less trouble than it is to care for a 
sick baby, and too much attention cannot be paid 
to the 

CARE OF THE CHILD'S MILK. 

Have the milk brought to the house twice a day, 
and let the morning's supply be brought as early 



82 DIET IN DISEASE. 

as possible. Be sure that this is not the milk of 

the previous night. 

If possible, let it be the milk of but one cow. 

If the milk of but a single cow cannot be obtained, that 
from a number of cows, mixed, — as ordinarily contained 
in a dairyman's milkcan — will be more uniform in quality 
than if frequent changes be made. 

Do not let the milk-man bring you skim-milk. 

Keep the baby's milk separate from that in- 
tended for general use. 

Have ready a pan which has been well scalded 
and scoured, then rinsed with clean, cold water, 
and dried. Receive the milk into this. 

In this pan the milk for the day should be 
scolded. Do not let it boil. 

If by accident the milk should boil, use it for some 
other purpose, and get a new lot for the baby. 

Now this scalded milk should be put into a 

crock kept for the purpose, previously well 

scalded, scoured, rinsed and dried. 

Keep two such crocks, and let one be drying while the 
other is in use. 

Cover the crock with a clean, folded napkin, or 

folded towel (this excludes the air more effectually 

than can be done by a dish or hard cover) and set 

it in the coolest place to be found. 

If the air of the refrigerator is not laden with the odor 
of cooked meat and vegetables, this will be the best place 
for it. Otherwise set the crock in a pan, surround it with 
ice, and set it in the cellar. If ice is not to be had, the 
milk may be put into a jug and lowered down the well; 
but a crock is to be preferred to a jug, since the former is 
more easily cleansed. 

TO PREPARE THE MILK FOR THE BABY. 

Take from the crock enough for one feeding ; add 



HOW TO FEED THE BABY. 83 

to this one-half part (one-third, if the child be under 
one month) pure, warm water, in which has been 
dissolved an even teaspoonful of sugar-of-milk 
and a pinch of phosphate-of-lirne. 

If the milkman has already anticipated you, do not add 
the water. 

If the sngar-of-miik is not to be had, use a small lump 
of loaf-sugar. 

Put the milk into the nursing-bottle, and use 

immediately. After the child has had sufficient, 

throiv ihe rest away — it is the best economy in the 

world ! 

If allowed to stand in a warm place, it very soon be- 
comes unfit for use. Prepare it fresh according to the 
above directions, every time the child needs feeding. Do 
not use the same bottle of milk throughout the night- 
prepare it fresh at each feeding, as you would during the 
day. 

Never put a second supply of milk into a bottle con- 
taining the remains of a former — use a fresh and 
clean bottle, even though no more than an hour 
has elapsed since the last one was used. 

Keep on hand some litmus-paper — to be had of 
any druggist — and dip a small slip of it into 
the milk occasionally. If, then, this blue paper 
turns red, the milk is acid, and unfit for use. 

THE CARE OF THE BOTTLE. 

At least three (five is not too great a number) 
bottles should be kept for the baby, that some 
may be going through the cleansing process while 
one is in use. 

Select a stout bottle, having no lettering on it, 
and with no sharp angles. 



84 DIET IN DISEASE. 

Use a simple, thimble-shaped, black rubber 
nipple. Black rubber is purer than the white — 
the latter contains injurious ingredients. 

As soon as the child has taken enough for one 
feeding, empty from the bottle what remains and 
ivithout delay scald and wash the bottle with hot 
water and soap. After scalding, put the bottle in- 
to a basin of clean, cold water, in which a little 
soda has been dissolved. Let it remain in the 
soda-bath for half an hour, then take it out, rinse it 
in clean water, and let it dry by hanging it inverted 
on a peg. 

It is important that this process should be gone 
through with after every feeding. A nursing- 
bottle which contains but a mere trace of old milk — 
so small a quantity that it can scarcely be seen— is 
sufficient to spoil all that is afterwards put into it, 
and thus derange the child's stomach and bowels. 

FEEDING THE BABY. 

The quantity to be given at each feeding will vary 
with the constitution and temperament of the 
child. A little experience will teach how much 
the child cares for, and afterwards the amount 
prepared can be regulated accordingly. 

Do not give the bottle too often. According to 
the age of the child, the interval may be from two 
to four hours. 

Be careful not to over-feed. As soon as the child 
shows the least sign that it has had enough, take 



HOW TO FEED THE BABY. 85 

the bottle away. The habit of taking a little food 
every few minutes interferes with digestion. 

Do not feed the child while on its back, or lying 
down. Do not bounce the baby about after feed- 
ing, lest it throw up what it has taken. Let it lie 
quietly for at least half an hour. 

Milk should form the child's food for the first 
six months. No starchy food is needed, nor can 
it be digested, until the teeth appear, and the 
"dribbling" shows that the glands are secreting 
an abundance of saliva. Before this the child can 
starve on arrowroot and other starches. Even 
after this period the diet should still consist prin- 
cipally of milk. To this may be gradually added 
grated cracker, well-baked, stale bread, rice-flour, 
arrow-root, sago, and the like. 

At this time the best thing with which to thicken 
the child's milk, in order to add to its nutritive 
value, is the flour ball. 

RECIPE 43. 

FLOUR BALL. 

Take of 

Flour, one pound ; 

Salt, one teaspoonful ; 

Sugar-of-milk, one teaspoonful. 
Mix these well together ; tie the mass up tightly 
in a stout muslin cloth, or a pudding-bag, so as to 
form a firm ball. Boil this in a kettle of water 
from early morning until bedtime. Take it out and 
hang it up to drain and dry. The next day open 



86 DIET IN DISEASE. 

it and peel off from the surface the layer of dough 
which will be found. There will remain a hard, 
solid ball. Dry this in the sun or in the open oven. 
Keep it in a dry, cool place, and, as it is needed, 
shave off from one side two or three teaspoonfuls, 
make this into a paste, free from lumps, with a little 
water, stir this into a pint of milk and scald it, 
being careful not to let it boil. 

In the flour-ball the starch of the flour is 
changed into gluten, which makes a highly digest- 
ible and nutritious food for infants. You need 
not seek further, or ask for greater variety — the 
child will thrive well on the milk and gluten. 

If the sugar-of-milk be not at hand, it may be 
made with this omitted. 

BECIPE 44. 
LIME-WATER, 

Get a piece of unslacked lime the size of an egg, 
break it up, put it into a clean quart bottle, and 
fill up the bottle with rain-water. Let this stand 
over night ; the next morning it is ready for use. 
There will still be a heavy sediment of lime in 
the bottom of the bottle, but the water will have 
taken up all that it can dissolve. When }^ou have 
used all the water in the bottle, fill up again with 
water on the lime which remains, and repeat this 
again and again as long as the lime lasts. 

As the child becomes older and greater variety 
is called for, a selection may be made from among 
the following preparations : 



HOW TO FEED THE BABY. 87 

BECIPE 45. 
THICKENED MILK. 

One pint milk ; 

One tablespoonful rice-flour. 
Salt the milk slightly and set the vessel contain- 
ing it into another vessel of boiling water. Wet 
the rice-flour up with a little milk, stir this into 
the boiling milk and let it thicken, keeping the 
water in the outer vessel at a hard boil for an 
hour, stirring often. Salt to taste. 

BECIPE 46. 
SAGO-MILK. 

Take a heaping tablespoonful of sago ; soak for 
two hours in a pint of cold water ; let this simmer 
for a quarter of an hour, stirring it well to prevent 
burning. Strain it, and add a cup of milk. 
Sweeten to taste. 

BECIPE 47- 
ARROW-ROOT GRUEL. 

Mix a dessertspoonful of arrow-root with suffi- 
cient cold water to form a soft paste ; rub it till 
quite smooth ; add a little boiling water and a 
tumblerful of milk, stirring briskly. Boil for a 
few minutes, stirring all the time. 

BECIPE 48. 

BREAD JELLY. 

A quantity of the soft part of a loaf is broken 
up, and boiling water being poured upon it, it is 



88 DIET IN DISEASE. 

covered and allowed to steep for some time ; the 
water is then drained off completely, and fresh 
water added, and the whole placed on the fire and 
allowed to boil slowly for some time, until it be- 
comes smooth ; the water is then pressed out and 
the bread, on cooling, forms a thick jelly, a por- 
tion of which is to be mixed with milk or water> 
as wanted. 

This bread jelty, recommended by Dr. Churchill, 
is very nourishing, and can often be taken when 
other things disagree. 

DIET IN CHOLERA-INFANTUM. 

Many of the directions already given will also 
apply to the feeding of the baby in cholera-infan- 
tum, or "summer complaint." The same strict 
attention should be given to the care of the child's 
milk and bottle. Keeping this in mind, the 
proper care of the infant during the summer 
months may be summed up in these three 

rules : 

Keep the baby cool ; 

Let it have plenty of fresh air; 

Let it have no food in ivhich the process of fermenta- 
tion has begun. 

If these instructions be rigidly observed, the 
child need not see a sick day. 

The first and most important thing to learn in 
the dietetic treatment of cholera-infantum, is to 

Give no starchy foods whatever ! 



DIET IN CHOLERA-INFANTUM. 89 

Flonr, arrow-root, sago, and the like, will do 
absolute harm, for they will ferment and aggravate 
the disease. All food given at this time, then, 
should be of animal origin. 

SCALDED MILK 

may be freely given, if the child retain it on the 
stomach. If it be thrown up, add a little lime- 
water. Condensed milk (any good American 
brand) should be used, if perfectly pure and fresh 
milk cannot be obtained. 

BEEF-TEA. 

When the child is in a weak and low condition, 
beef-tea is to be preferred to all other foods. Give 
a good article of beef-tea, as much as the child can 
take and retain, repeated at frequent intervals. 
Remember that in that low and prostrate condi- 
tion into which children with this disease so rap- 
idly run, beef-tea is the most important dietetic 
article that can be given. It is stimulating, and 
rouses the waning strength. After getting up a 
reaction from the use of this, give again condensed 
milk, fresh milk, or infant's food. 

RAW MEAT. 

Scraped beef has been successfully used in the 
dietetic treatment of cholera-infantum. Take a 
piece of fresh beef with one surface cut across the 
grain ; scrape this surface with a spoon until as 
much of the pulp is scraped off as possible. Now, 



90 DIET IN DISEASE. 

with a sharp knife, take off a thin slice and make 
a fresh surface and scrape as before, repeating this 
until it has all been reduced to a soft puree. By 
this method the indigestible fibrous part of the 
meat is rejected. Feed this puree to the baby, after 
adding a little fine salt to it. A little pepsin will 
aid its digestion. 

Many sick children have been brought up from 
very low conditions on this diet alone. 

EGGS AND MILK. 

The white of an egg stirred into milk and lime- 
water makes a nutritious food which is generally 
retained. Try this if other foods disagree. It is 
very nourishing. 

There are many preparations of " Infant's Food " 
now in the market, which fill an important place 
in the child's dietary. Any good brand may be 
relied upon, and they are always to be preferred 
to milk of questionable quality. They contain no 
starch, it having all been converted into gluten, 
which is more digestible than the starch, and does 
not undergo fermentation as does the latter. In 
cholera-infantum a change from the ordinary diet 
to one of these, will often hasten recovery. This 
forms an exception to the rule that animal foods 
alone should be given in this disease. 



CHAPTER Vm. 



DIET FOR TRAVELERS. 



Many of the disorders of digestion with which 
those who are u on the road " a great deal are 
troubled, may be avoided by giving due attention 
to the nature of the food which they take, and by 
observing a few simple rules in the regulation of 
their diet. 

As a rule, much of the trouble arises from tak- 
ing too much meat and not enough vegetables. 
Dishes of meats and eggs are more quickly pre- 
pared than are vegetables, and there is great temp- 
tation to rely upon the former almost to the 
exclusion of the more succulent food. 

Again, there is a disposition on the part of some 
to eat too heartily, more than the appetite demands, 
and more than they would if at home. It will be 
found that if a light diet only be indulged in it will 
not be followed by the headaches, constipation and 
digestive disorders that attend immoderate eating. 

The hasty swallowing of meals at railroad eating- 
houses is another prolific source of indigestion on 
the part of travelers, and the dining-cars now T to be 
found on all first-class roads are an inestimable 
blessing to the traveling public. If you are com- 

91 



92 DIET IN DISEASE. 

petted to eat at a station, take but a light meal and 
eat sloivly and deliberately. 

The traveler who suffers from constipation should 
refrain from eating great quantities of meat and 
white bread and rolls, and should partake largely 
of succulent vegetables and fruits. Cabbage, pota- 
toes, turnips, cauliflower, tomatoes, squash, beets,, 
onions, corn and peas should be freely indulged in, 
and brown-bread and corn-bread in preference to 
white-bread. 

All kinds of ripe fruits, apples, peaches, pears,, 
grapes, banannas, strawberries, raspberries, black- 
berries, oranges, and the many others to be found 
in our markets, should be freely eaten. 

Veal and chicken will be found to be less bind- 
ing to the bowels than pork, beef and cured meats. 

Nuts, confections, cakes and pastries should be 
avoided. 

The drinking of so much tea and coffee at hotels 
and railroad eating-houses is another cause of 
indigestion. Drinking much tea, especially, pro- 
duces indigestion and constipation. 

When possible, drink milk instead of tea or coffee. 
A pinch of salt in each glass of milk is said to 
overcome its constipating effects. Butter-milk, 
when it is to be had, makes an excellent and 
wholesome drink. 

Some of the ailments from which travelers suffer 
are due to the water which they are compelled to 
drink. These may be avoided in a great measure 



DIET FOR TRAVELERS. 93 

by drinking no water which has not been boiled 
and then filtered. A pocket-filter may be carried 
for the latter purpose. 

In some parts of the country the dishes will all 
contain too much grease, causing acidity, a nauseous 
taste in the mouth, flatulence or diarrhoea. The 
best way to correct this is to take some vinegar or 
lemon-juice on the plate, and eat these with as 
many dishes as possible. 

In hot weather the appetite for breakfast of those 
who travel is often impaired by passing a restless, 
sleepless night. This may be remedied by wring- 
ing a sheet or some towels out of cold water and 
spreading them on the floor, or hanging them 
where the breeze from an open window will blow 
over them. This will cool and moisten the atmos- 
phere. 

If, while traveling, you are taken with diarrhoea 
keep perfectly at rest on the back, and suck a 
lemon, and you will soon be over it. 

A careful study of Chapter II., Diet in Dyspepsia, 
and Chapter III., Diet in Constipation, and an 
observance of the instructions there given will be 
of great aid to those who suffer from the disturb- 
ances to which traveling men are especially liable. 

DIET IN SEASICKNESS. 

Really the only certain way to avoid this bete 
noire of ocean travel, is to take the old Captain's 
advice and " never go to sea. " But if once you 



94 DIET IN DISEASE. 

are called upon to pay tribute to Neptune, there is 
nothing for it but to endure with the best possible 
grace. 

There is usually almost complete loss of appetite, 
and really but little food of any kind is required. 

It is a good plan to have the steward bring a 
bowl of gruel or porridge to your berth every 
morning. After taking this, lie quietly for several 
hours and you are pretty w T ell fortified for the 
trials of the day. 

Lemons possess no especial virtue in relieving 
the sickness, but they are very grateful to the 
sufferer in removing from the mouth that foul 
taste which is an inevitable accompaniment, and 
for this purpose all who are about to start on a 
voyage are advised to provide themselves with a 
supply, if they are not to be had on board. 

Lemon-drops, to be had at the confectioner's, 
make an excellent substitute, and I would advise 
all who are about to make a sea-voyage to pro- 
vide themselves with a pound of lemon-candy, or 
u acid-drops." They are really better than the 
lemons for the purpose indicated. 

While the sickness continues little else than the 
porridge or gruel, with perhaps some tea and toast, 
can be taken. As the appetite returns something 
more is called for, and yet the stomach will not 
permit its owner to go to the saloon, much less 
to indulge in the rich fare with which the table is 
generally laden. At such times I found it a good 



DIET IN SEASICKNESS. 95 

plan to remain in my stateroom, or on deck, 
and before meal-time get the steward to give me a 
sight of the bill-o'-fare. From this I could gen- 
erally select some plain-cooked vegetables, oysters 
(when in season), sago, or rice-pudding, or other 
dish which my feelings would at once tell me 
would be relished. 

Besides these attentions to diet the sufferer 
should remain in the fresh air as much as possible, 
and also avoid the upright position. If the weather 
permits, spread your steamer-rug on the deck and 
lie upon that ; if compelled to be below, maintain 
the recumbent posture. 

It is found that those whose stomach and bowels 
are in best condition when they go aboard, seem 
to suffer least. Hence, before setting out, avoid all 
irregularities. 

Seasickness is usually a harmless complaint, 
from which there is complete recovery in a few 
days. But in rare instances it is so long-continued 
that the victim suffers in his general health from 
want of nourishment, since no food whatever can 
be taken into the stomach, and sometimes even 
life is endangered. In such cases nutrition should 
be kept up by nutrient enemata. 

DIET FOR THE CORPULENT. 

Those who are unusually corpulent may reduce 
their weight many pounds by observing a strict 
regimen in diet, and by taking proper exercise. 



96 



DIET IN DISEASE. 



The rule should be to take with the food no fat 
or sugar ^ and as little of the starchy foods as it is 
possible to get along with. 

Accordingly, the following dietary may be pre- 
sented. 

WHAT SHOULD BE AVOIDED I 

Fats, Pies, 

Milk, Puddings, 

Cream, Rice, 

Butter, Gruels, 

Pork, Soups, 

Sugar, Sago, 

Cake, Tapioca, 

Candies, Beets, 

Bread, Potatoes, 

Biscuit, Arrowroot, 

Crackers, Corn-starch, 

Pastries. Sweet potatoes. 

No meet fruits should be taken. 

Put no cream or sugar into tea or coffee. 

It is best to avoid the use of milk altogether ; 
let w r ater be the only drink. 

Alcohol, in spirituous or malt liquors, must not 
be taken. 

WHAT MAY BE EATEN : 

Fish, Pigs-feet, 

Beef, Turkey, 

Veal, Chicken, 

Mutton, Game, 

Tongue, Oysters, 



DIET FOR THE CORPULENT. 97 



Celery, 


Spinach, 


Onions, 


Lettuce, 


Cresses, 


Radish, 


Cabbage, 


Greens, 


Tomatoes, 


Squash, 



Other vegetables, containing little or no starch ; 
Sour fruits, as cranberries, lemons, sour apples, 
and the like. 

Besides adopting this dietary, the object may be 
promoted by observing certain other rules, the 
most important of which are the following : 

Do not spend too much time in sleep. Eight 
hours should be the utmost limit — seven hours 
are better. 

Take a cool sponge-bath every morning, and, if 
possible, take one or two Turkish baths a week. 

Take a run in the open air, two or three times 
daily, until perspiration is induced. 

According to these rules, the following daily 
regimen may be observed : 

Rise at seven o'clock, take a cool sponge-bath 
and rub the body with a coarse towel or flesh- 
brush. 

If possible, take a short, brisk run in the open 
air. 

Breakfast at eight on lean meat, being careful to 
avoid all fat. Eat also dry toast, any vegetables 
in the list, and tea or coffee without cream or 
sugar. 



98 DIET IN DISEASE. 

Dinner at twelve : Eat plain meat (avoiding 
fat), fresh vegetables, as tomatoes, cabbage, cresses, 
celery, onions, and others in the list. Take no 
potatoes or sweet dishes. Dessert may consist of 
a tart jelly, baked apple, lemon-ice, or the like. 
Do not take soups or pastry. 

Tea should consist of lean meat, apple sauce, a 
little toast and tea. 

Eat moderately, and if this regimen be carried 
out, keeping up the exercise, it cannot fail of having 
the desired effect. 

After continuing this for two or three weeks the 
measures need not be so strictly carried out, but 
still no sugar or fat should be taken in the food. 
Sugar is the most active of all as a fat-forming 
food. 

Take the weight of the body every few days, 
and do not let the reduction in lueight go on at a greater 
rate than half-a-pound a day. 



CHAPTER IX. 



SCEOFULA. 



While scrofula is often of hereditary origin, yet 
it may be acquired. Prominent among its causes 
are, an absence of sunlight, breathing a vitiated 
atmosphere, and living on insufficient, unwhole- 
some food. Hence, while the matter of general 
hygiene should not be neglected, the regulation of 
the diet must receive due attention. Give to scro- 
fulous subjects an ample supply of the most nutri- 
tious foods. Let the child have a greater amount 
of animal food than those children receive who 
suffer from no taint of this kind. Of all foods of 
this character, cod-liver oil is probably the most 
important. 

If a mother be scrofulous she should not nurse 
her babe, but put it immediately to a healthy 
wet-nurse. If, on the other hand, the child inherit 
scrofula from the father, and the mother be free 
from any such taint, she may nurse her babe. 
During lactation, however, she should take three 
times a day a teaspoonful of the hypophosphites 
of lime and soda. If the child be put to a wet- 
nurse the latter should likewise take the hypo- 
phosphites. 

99 



100 DIET IN DISEASE, 

Too early weaning should be carefully guarded 
against. 

After weaning, the child should receive an un- 
usually large proportion of animal food. It 
should have a bountiful supply of milk, adding 
to each glassful a tablespoonful of lime-water. 

Give to the child a piece of meat about the size 
of your finger, cut lengthwise of the fibre, from 
the rare part of the beef-roast or beef-steak. Let 
it have this to chew. 

Take a small piece of beef, broil it very quickly 
on hot coals. Do not cook it too much, but let 
the inside be red and juicy. Mince this very fine 
with a ehopping-knife, spread it on a thin slice of 
bread which has been lightly buttered, sprinkle 
with fine salt, and give to the child to eat. 

This is more palatable than the raw meat usually 
recommended in these cases, and there is not so 
much danger of the child's becoming afflicted 
with worms as there is when the meat is taken 
without cooking. 

If the scrofula be already established when the 
child comes under treatment, cod-liver oil should 
form a prominent part of its diet. Give a tea- 
spoonful three times a day. This is a most impor- 
tant remedy in these cases. Give the oil by 
inunction if there should be difficulty in getting 
the child to take it by the mouth. 

A scrofulous child should enjoy an abundance of 
fresh air and sunshine. 



DIET IN RICKETS. 101 

RICKETS. 

The condition known as rickets is caused by 
faulty nutrition, and a proper regulation of the 
diet, supplying those elements in which the sys- 
tem is deficient, will correct the tendency, and 
restore the child to a state of health, in almost 
every case. 

Too early toeaning often causes rickets in other- 
wise healthy children. Bottle-fed children also 
sometimes fall victims to the disease when those 
who have care of them are ignorant of the proper 
nature of the food which they should receive, 

A rickety child should receive a generous meat 
diet, as in scrofula. Give it raw-beef, finely minced 
and spread on bread. Let it have plenty of milk, 
with lime-water added. Extract of malt, contain- 
ing, as it does, phosphates of lime and other salts, 
is among the most important foods which the 
child can receive, and its use should not be neg- 
lected in any case. 

Preparations of malt, containing, as they do, 
phosphate of lime, are very valuable in the treat- 
ment of rickets. If not given in this form, some 
pure phosphate of lime should be put into the 
milk which the child drinks. 

Cod-liver oil may be given in small quantities, 
beginning with doses of ten drops, and gradually 
increasing the amount until the child takes a tea- 
spoonful two or three times a day. This is a 



102 DIET IN DISEASE. 

highly important part of the treatment. If this 
course be pursued, giving the child meats, milk, 
lime-water, extract of malt, and cod-liver oil, in 
addition to its other diet, and the matter of gen- 
eral hygiene receive due attention, recovery will 
follow in almost every case. 

SCURVY. 

Of all diseases in the catalogue this is pre-emi- 
nently the one which is most amenable to dietetic 
treatment. Since it is produced by a lack of vege- 
table food, the treatment suggests itself : — Supply 
the system with that of which it has been de- 
prived. 

Hence all that is necessary to cure a scorbutic 
patient is to supply him with a vegetable diet. 

Half a pound of potatoes a day will prevent 
scurvy. Give to the patient tomatoes, saur-kraut, 
onions, greens, cabbage, spinach, and other vege- 
tables, and especially limes or lemons. 

The citrates, tartrates, malates and lactates of 
potash should be used as drinks. 

" Land scurvy" or purpura, may be treated in a 
similar manner as regards dietetics. 

CHLOROSIS-GEEEN-SICKNESS. 

In this disease the food should be of such a 
character that it can be readily converted into 
blood, in which the system is deficient. Hence 
juicy beef should form an important part of the 



DIET IN COLLAPSE. 103 

diet, and the patient should take as much as she 
can with comfort; more, even, than the immediate 
wants of the system demand. Fresh milk should 
be taken in abundance. 

Besides these, other nutritious animal foods 
should form a prominent part of the dietary, and 
oysters in all forms, codfish, soups and broths, 
should be freely taken. 

COLLAPSE. 

In the collapse following wounds, and the col- 
lapse of "shock," extract of meat and wine, 
equal parts, is the best stimulant that can be given, 
and its use has saved many lives. It was used 
with great success in the Austrian army in 1859, 
and in the American armies during the late war. 

KECIPE 49. 
EXTRACT OF MEAT. 

Cut the lean of fresh-killed meat very small, put 
it into eight times its weight of cold water, and 
heat it gradually to the boiling point. When it 
has boiled for a few minutes, strain it through a 
cloth, and evaporate the liquor gently by water- 
bath to a soft mass. Two pounds of meat yield 
one ounce of extract. Fat must be carefully ex- 
cluded or it will not keep. — (Liebig.) 

Equal parts of this extract and good sherry wine 
should be freely administered. — (Ruddock.') 



CHAPTER X. 



DIET EST BHETJMATISM. 



Give no meat ivhatever to a patient with rheumatic 
fever ; it will invariably aggravate the disease. 

If meat in any form be taken in rheumatism it 
seems to turn to acid, and as this is already in ex- 
cess in the system, the meat will only aggravate 
the disease. 

The patient must live on vegetable food until 
health is fully restored, however hard it may be 
for him to be deprived of his accustomed diet. 

Even after apparent recovery the return to a 
meat diet must be made very cautiously and grad- 
ually, for if adopted too early it will sometimes 
bring on a relapse. 

The patient suffering from rheumatism must, 
therefore, have a purely vegetable diet, consisting of 
such articles as gruels, boiled rice, preparations of 
sago, tapioca, farina, corn starch, panada and 
other preparations of bread, mashed potatoes and 
the like. 

The patient should receive no beer, ale or other 
malt liquors, or alcohol in any shape, as these 
will invariably aggravate, and must in all cases be 
strictly prohibited. No acid drinks should be taken, 
and sweets should be avoided. io± 



DIET IN RHEUMATISM. 105 

RECIPE 50. 
ALKALINE DRINK. 

Peel of one lemon ; 

Tablespoonful of sugar ; 

Half a pint of pure water ; 

Half a pint of Vichy water. 
Slice the lemon-peel very thin and put it into a 
pitcher with the sugar; pour on enough hot water 
to dissolve the sugar; add the other water. This 
makes a pleasant alkaline drink for use in rheu- 
matism. 

CHRONIC RHEUMATISM. 

" The rheumatics seldom need lay a patient up if 
he will adopt the simple dietetic expedient of eat- 
ing a certain quantity of fresh mustard with every 
meal, much if he is worse than usual, a little if 
he is pretty comfortable." — (Chambers.*) 

KECIPE 51. 
CELERY-TOAST, 

Cut up some sticks of celery and boil in a little 
water until tender ; add some milk, stew for a 
while, salt and pepper to taste, thicken slightly 
with flour, pour this over some soft toast, and eat 
as you would asparagus. 

It is claimed by many that cooked celery is of 
benefit in chronic rheumatism, and there is suffi- 
cient testimony to this effect to make it worth a 
trial. I offer it on the authority of a writer in the 
Medical Record^ having had no experience with it 
myself. 



106 DIET IN DISEASE. 

ASTHMA. 

Asthmatics are generally dyspeptics, and for 
such cases more is to be done on the side of the 
stomach than in any other direction. 

The following plan of dietary has proved to be 
of great benefit in the treatment of this disease. 
It was first employed by a prominent English 
physician. 

First by proper treatment get the bowels to act- 
ing regularly. 

"After having attended to the general secre- 
tions for about ten days, the strict dietetic treat- 
ment is to be begun. 

" The diet is to be regularly weighed out, and 
adhered to with the greatest strictness, the hours 
of meals being most rigidly fixed as follows: 

"Breakfast at eight a. m., to consist of half a pint 
of tea or coffee, with a little cream, and two 
ounces of dry stale bread. 

" Dinner at one p. m., to consist of two ounces of 
fresh beef or mutton, without fat or skin, and two 
ounces of dry stale bread or well-boiled rice; three 
hours after dinner (not sooner), satisfy the thirst 
with as much milk, toast- water, kumys, or other 
beverage, as is desired. 

"Supper at seven p. m., to consist of two ounces 
of meat as before, with two ounces of dry, stale 
bread. 

" The patient is not allowed to drink any fluid 
whatever within one hour before his dinner or sup- 



DIET IN ASTHMA. 107 

per, and not within three hours after either of 
these meals. At other times he is not limited as 
to drinks, except that the use of all malt 
liquors is to be prohibited. Soda or seltzer- water 
may be indulged in at other times when thirsty." 

Dr. Pridham says of his method: 

"Under this treatment in a few days the dis- 
tressing symptoms may be expected to subside, 
and after the regimen has been strictly persevered 
in for at least a month, two ounces more of meat 
may be permitted if digestion is found to be suf- 
ficient. The stomach must not have more to do 
than it can accomplish. The powers of digestion 
are known to be recovering when the stomach 
craves for food as the hour of nourishment arrives. 
If flesh is gained, strength improves; and while 
the tongue cleans, the appetite improves, the dis- 
tention of the stomach lessens, and there is suffi- 
cient evidence that the powers of digestion are re- 
covering. Great encouragement is then given to 
follow up the line of treatment which is here in- 
dicated. The patient ought also to be able to 
sleep six or seven hours at a time, and to lie in 
bed all the night. If these results follow, the ulti- 
mate cure of the case may be looked for." 

This makes a very spare diet — more so than 
many patients are willing to submit to. For such 
it may be modified and rendered more tolerable 
by Dr. Salter's dietary in Asthma, which is as fol- 
lows: — 



108 DIET IN DISEASE. 

"Breakfast: — A cup of bread and milk, an egg. 
or a mutton-chop, or some cold chicken or game. 
Tea is better than coffee, and milk and water bet- 
ter than either. Dinner: — Mutton ought to be the 
staple diet; beef or lamb rarely, pork or veal 
never. Succulent vegetables or potato may be 
eaten, and a little farinaceous pudding or stewed 
fruit, or fruit out of a tart, should conclude the 
dinner. Water is the best fluid to drink, and 
there should be no cheese and no dessert." A 
light tea should be taken. 

The quantity of food eaten should be small, and 
therefore highly nutritious, extremely digestible, 
and of the simplest and plainest kind. 

HEART DISEASE. 

In organic disease of the heart the hind of food 
taken is not of so great importance as the quantity 
that is taken at one time, and the relative amount 
of liquids and solids. 

The indications in this disease are to — 

Take but a small quantity of food at a time; 

Let the food contain but a small proportion of 
liquids to the amount of solids; 

Drink but a small quantity of liquid at any one 
time; 

Drink no cold water or cold liquids of any kind. 

In heart disease the circulation of the blood is 
so obstructed that absorption takes place very 
slowly, and hence if a large quantity of liquid be 



DIET IN HEART DISEASE. 109 

ingested it remains a long time in the stomach, 
thus not only interfering with digestion, but, by- 
its proximity to the heart, embarrassing the latter 
organ in its action. 

Hence, a patient with heart disease should take 
a dry diet Do not begin a meal by taking a dish 
of soup. Take liquids by the teaspoonful, or only 
a sip at a time, during meals. At other times, 
also, drink should be sipped only, and not swal- 
lowed down, a gobletful at a time, as is the habit 
with many. Take all the water that the thirst de- 
mands, only take it in the manner directed. 

Whatever solid food is taken should be highly 
nutritious, and largely composed of meats. Let 
beef, mutton, chicken, oysters and game form a 
prominent part of the diet, with a fair proportion 
of vegetables. In a word the patient should have 
a rich, nourishing diet. 

No alcohol in any shape should be taken by a 
person with heart disease. In enforcing this I 
cannot do better than give the words of Dr. 
Chambers: 

"Alcohol is really the most ungenerous diet 
possible. Addiction to it impoverishes the blood, 
and is the surest road to that degeneration of mus- 
cular fibres which is so much to be feared. And 
in diseases of the heart it is especially hurtful, by 
quickening the beat, causing capillary congestion 
and irregular circulation, and mechanically dilat- 
ing the cavities. " 



110 DIET IN DISEASE. 

ALCOHOLISM. 

In trying to overcome the appetite for alcoholic 
beverages much aid may be derived from a 
judicious regulation of the diet. The supply of 
alcohol should be cut off at once. The diet 
should then be made to consist entirely of farina- 
ceous food and fruits. The victim should eat no 
meats, cheese, eggs, nuts or other foods of this 
character, but the diet should be limited to the 
starchy foods alone, bread, oat meal, potatoes, and 
other vegetables. 

He should also eat freely of fruits. Let him take 
some fruits at every meal, and eat all of them that 
he can between-meals. He should indulge freely 
in apples, oranges, banannas, grapes, peaches, 
pears and all kinds of berries. In a word, he 
should become a strict vegetarian, for vegetarians 
do not become hard drinkers. 



CHAPTER XL 

DIET IN" DIARRHCEA AND DYSENTERY. 

A person suffering from diarrhoea should take 
as little food as it is possible to get along with — 
the less the better. That which is taken should 
be light and easy of digestion, and such as will 
not irritate the mucous lining of the bowels. 

But in acute attacks it is best to take no food 
whatever. The patient will not suffer from this 
fasting, and in many cases recovery will quickly 
follow if he simply maintain the recumbent post- 
ure, and take nothing but cool water or lemonade. 

But if the attack be protracted it is necessary to 
judiciously nourish the patient. 

If the food be cool the diarrhoea will be sooner 
arrested than if warm food be taken. 

RECIPE 52. 
MILK AND LIME-WATER. 

Let the patient drink iced-milk containing a 
tablespoonful of lime-water to the gobletful of 
milk. Take small quantities at frequent intervals. 

In many cases this is sufficient, and nothing 
more need be taken. It is refreshing, nourishing, 
and at the same time astringent. 

in 



112 DIET IN DISEASE. 

KECIPE 53. 
RICE GRUEL. 

One pint boiling milk; 

One tablespoonful ground rice. 
Wet the rice with cold milk, making a smooth 
paste, and stir this into the boiling milk. Boil for 
ten or fifteen minutes, stirring well, for it will 
easily burn. Salt to taste. 

BECIPE 54. 
BOILED RICE. 

Boil some rice for one hour in sufficient water 
to cover it. Season with salt or butter and serve 
plain or with milk. 

If properly cooked this is an excellent dish in 
bowel diseases. It should be cooked long enough 
to completely soften the grain. If the grain of the 
rice can be felt when pressed between the thumb 
and finger it is not done. If the grain be hard it 
will irritate the bowels, but if well softened it is 
easily digested^ entirely assimilated, and is one of 
the best foods that can be used in bowel diseases. 

BECXPE 55. 
THICKENED MILK. 

Milk, thickened with flour and seasoned with 
salt, makes an excellent dish in diarrhoea, 

CHRONIC DIARRHCEA 

requires a greater variety, and more nutritious 
food. Give the most digestible kinds of meat, 



DIET IN DYSENTERY. 113 

mutton and chicken, and soft eggs. Meat broths, 
thickened with sago or flour, are good. Rice with 
milk may be added. Avoid the use of vegetables 
— except mealy potatoes — and all food that is re- 
laxing to the bowels. 

DYSENTERY. 

Much that has been said on diarrhoea will also 
apply to this disease. But in dysentery fasting is 
not of so great importance, although a light diet 
only should be indulged in. 

Cold drinks often aggravate the colic which ac- 
companies many cases of dysentery. 

A diet consisting exclusively of milk is of as 
great value in this disease as in diarrhoea. Take 
it as recommended on page 22. It may be taken 
cold if it does not aggravate the colic. 

BECIPE 56. 
EGGS. 

Eggs may be given either raw or soft-boiled. If 
cooked, no other form than boiled eggs should be 
used. Raw eggs, beaten up in milk and seasoned 
with sugar, make a palatable and nutritious dish, 
especially useful in dysentery. 

BECIPE 57. 
RAW MEAT. 

Raw meat, finely scraped with a spoon so as to 
form a pulp, is an excellent dish. It may be 
spread on a piece of toast or stale bread, and salted. 



114 DIET IN DISEASE. 

Chew the bread well so that no hard pieces find 
their way into the stomach. This is very nourish- 
ing and does not aggravate the disease by irritating 
the bowels. It may be used in either acute or 
chronic cases. 
Avoid the use of fruits and succulent vegetables. 

CHOLERA. 

Ehiring the prevalence of a cholera epidemic all 
persons should be very guarded in w^hat they eat. 

Avoid all food which has a tendency to derange 
the stomach or to relax the bowels. Eat sparingly 
of vegetables; eat no pickles, cucumbers, squash, 
green-corn, unripe fruit, or other food that is re- 
laxing to the bowels. 

Drink no ice- water, and avoid the use of alco- 
holic stimulants. 

DURING THE ATTACK 

no food whatever is required. The incessant 
thirst from which the patient suffers it is hard to 
gratify, for water taken into the stomach aggravates 
the vomiting. And yet the patient should receive 
all the water that he craves if he can retain it If 
this is impossible, much benefit may be derived 
from holding small pieces of ice in the mouth un- 
til they melt away. Injections of warm milk may 
be used with advantage if nothing can be taken 
by the stomach. 



DIET IN DIPHTHERIA. 115 

AFTER THE ATTACK 

no solid food should be taken until the stools are con- 
sistent and fxcal. 

Great care must be observed during conval- 
escence. An attack of indigestion at this time is 
often followed by a fatal relapse. 

At first only farinaceous food should be given, 
and this in small quantities, frequently repeated. 
Kice, thoroughly cooked, corn-starch, thickened milk, 
arrow-root and the like, may be first taken. 

Milk, however, is to be preferred even to this, 
and if the patient can take it, nothing else need be 
sought for. 

Meats. When greater variety is called for, soups 
and broths containing no vegetables, may be given, 
and after this meats which are simply prepared 
and easily digested. 

Vegetables. This should be the last form of 
food resumed, and during convalescence the use 
of all vegetables must be strictly prohibited. 

DIPHTHERIA. 

To keep the patient well nourished is an import- 
ant part of the treatment of diphtheria, for while 
it is a very exhausting disease, at the same time 
the throat is often in such a condition that it is 
almost impossible to get the patient to swallow 
any food whatever. The pain on swallowing is so 
great that even adults will sometimes suffer the 
pangs of hunger and endure thirst rather than 
take food or water. 



116 DIET IN DISEASE. 

It is therefore important to begin to give a diphtheritic 
patient an abundance of nourishing food as soon as 
the disease has announced itself 

Begin with soft eggs and milk. Let the patient 
drink all the milk that he can be induced to take. 
A glass of milk with an egg beaten up in it should 
be given at as frequent intervals as it can be taken 
by the patient. 

In the stage of depression, milk, eggs, and wine 
or brandy are called for, as the patient then needs 
stimulating, as well as nourishing. Milk-punch, 
and similar preparations, will fulfil the indications. 

RECIPE 58. 
MILK PUNCH. 

One tumblerful of milk; 
Two dessertspoonfuls brandy. 
Sweeten the milk well and stir in the brandy 
thoroughly. Give very cold, with ice. 

KECIPE 59. 

EGG NOGG. 

Yolks of two eggs; 
One gobletful rich milk; 
Tablespoonful sugar; 
Tablespoonful brandy. 
Beat the egg-yolks up well with the sugar; stir 
this well into the milk and then add the brandy. 

RECIPE 60. 
EGG COFFEE. 

Make a cup of strong coffee— add boiling milk 
one-half; sweeten a little more than usual; beat 



DIET IN GASTRITIS. 117 

the white and yolk of an egg together thoroughly. 
Boil the coffee, milk and sugar together and pour 
this over the beaten egg, in a cup, as you are about 
to serve it. 

This is nutritious and stimulating, and of as 
great value as the preparations containing alcohol. 

If the patient can no longer swallow, he should 
be nourished by nutrient enemata. In this way 
many lives may be saved, for otherwise the patient 
will perish of exhaustion from want of food. 

Inunctions of oil will also help to keep up nu- 
trition. Rub the legs and the abdomen well with 
olive oil, repeating the process several times a day. 

GASTRITIS. 

In inflammation of the stomach very little food 
of any kind can be taken, and during the height 
of the attack, when the stomach is much inflamed, 
there must be an abstinence from all food. 

Whatever food is taken must be cold. 

Let the patient take small pieces of ice in the 
mouth, and some bits of ice may be swallowed. 

Often ice-cream can be taken when all other 
food is rejected. This is soothing, cooling, and at 
the same time nutritious. Iced-miik may in some 
cases take the place of the ice-cream. 

Lemonade may be drunk if the patient craves 
and retains it. 

As improvement progresses, and the patient is 
able to take a greater variety, give starchy foods 



118 DIET IN DISEASE. 

only, such as barley-water, rice, arrowroot and the 
like, but no meats. The meats are digested in the 
stomach, while the starchy foods are digested in 
the canal beyond the stomach. 

If the attack be protracted, and nothing can be 
retained on the stomach, as is sometimes the case, 
then the patient must be nourished by nutrient 
enemata. (Chap. III.) 

Exceedingly great care must be observed in re- 
turning to a solid diet after the attack, as any in- 
discretion is liable to be followed by a relapse. 
Take no meats or solid food. If milk agree, noth- 
ing more is required. When a change is made, 
broths and gruels may be added. The first solid 
food taken may be oysters, raw or stewed. These 
will often agree when the stomach will tolerate 
solid food of no other kind. 

BILIOUSNESS. 

In that disturbance of the liver commonly 
known as " biliousness," regulation of the diet will 
promote recovery. 

Avoid the use of highly seasoned and stimula- 
ting food. Take no spirituous or malt liquors. 
Take no heavy meats, sweet or oily articles of 
food. Let the diet be light and easy of digestion, 
consisting mainly of vegetable food. Eat mode- 
rately, and avoid overloading the stomach. 

In jaundice the patient should eat an abundance 
of green vegetables at every meal, and drink freely 
of cold water. 



CHAPTER Xn. 

DIET FOR COITVAIiESCKNTS. 

After a long spell of sickness, with the derange- 
ment which the digestive organs generally under- 
go, it is often difficult to tempt the returning ap- 
petite. Nor is it necessary to urge the matter if 
the patient is doing well, and not suffering from 
want of food. There is little desire for food so 
long as the tongue retains its coating, and it will 
be found that the returning appetite will keep 
pace with the cleaning of the tongue. 

After recovery is so far advanced as to admit of 
a more generous diet, the following recipes will 
help to settle the much-vexed question — "What 
shall I eat?" 

RECIPE 61. 
MUTTON CHOPS. 

When the patient is prepared to indulge in a 
meat diet, mutton chops will be found to be very 
acceptable. They should be broiled over a clear 
fire for six or seven minutes ; turn frequently, and 
do not prick with a fork. Serve hot; season with 
salt and pepper after they come from the fire. 

119 



120 DIET IN DISEASE. 

RECIPE 62. 
GAME. 

Pigeon, quail and snipe, are especially acceptable 
to the convalescent, and will tempt the returning 
appetite. Broiling is the best mode of cooking. 

RECIPE 63. 
CHICKEN. 

Tender spring chicken may take the place oi 
the game when the latter is not to be had. It is 
very nice broiled, or may be stewed or fricasseed. 

RECIPE 64. 
OMELETTE. 

Two eggs; 

One cupful buttermilk; 

One-third teaspoonful soda; 

Three tablespoonfuls flour. 
Beat up the eggs, stir them into the buttermilk 
with the flour, add the soda, some salt, and stir 
all to a creamy consistence. Put three table- 
spoonfuls of this batter onto a hot, buttered grid- 
dle. When one side is brown, fold it on itself, 
turning one half on the other. Serve hot and eat 
with butter or syrup. 

It can also be made with sweet milk and bak- 
ing-powder. (A. M. G.) 

RECIPE 65. 
MILK TOAST. 

Pare off the crust from stale, light bread; slice 
half an inch thick and toast quickly. Dip each 



DIET FOR CONVALESCENTS. 121 

slice, as it comes from the toaster, in boiling water. 

Butter thinly r , sprinkle a little salt over, and lay 
in a deep, covered dish. 

Have ready in a saucepan enough boiling milk 
to cover the toast well. Thicken this a very little 
with flour, being careful that it is not lumpy. 
Salt this milk, melt in it a bit of butter, and pour 
over the toast. Cover closely and let it stand five 
minutes before serving. 

RECIPE 66. 

POTATO SURPRISE. 

Scoop out the inside of a sound potato, leaving 
the skin attached on one side of the hole, as a lid. 
Mince up finely the lean of a juicy mutton-chop, 
with a little salt and pepper, put it in the potato, 
pin down the lid, and bake or roast. Before serv- 
ing — in the skin — add a little hot gravy if the 
mince seems to be too dry. 

RECIPE 67. 
TOMATO SOUP. 

Peel six good-sized tomatoes and cut them into 
small pieces; put them into a sauce-pan, with a 
quart of water, and boil until tender; season with 
salt and pepper. Now stir into the water half a 
teaspoonful of baking-soda. Lift the kettle from 
the stove when stirring in the soda, or the soup 
will run over as it foams. Boil again, and add a 
pint of sweet milk. Put broken crackers into a 



122 DIET IN DISEASE. 

dish, pour the soup over them and serve imme- 
diately. (A. M. G.) 

This is an excellent dish for convalescents, being 
often taken with relish when nothing else tempts 
the appetite. It may be used in all cases except 
where there is a tendency to looseness of the 
bowels. 

KECIPE 68. 
SAGO CUSTARD. 

Two eggs; 

One pint milk; 

One tablespoonful sago. 
Boil the sago in a little water till clear; add the 
milk and let it come to a boil, then add the eggs, 
well beaten, and sugar to taste. Put the vessel 
containing the custard into another vessel of boil- 
ing water; stir till it thickens a little. When partly 
cold flavor with lemon or vanilla. 

KECIPE 69. 
SPANISH CREAM. 

One quart milk; 

Yolks of three eggs; 

One-half box gelatine; 

Two tablespoonfuls sugar. 
Soak the gelatine for an hour in the milk, put on 
the fire and stir well as it warms. Beat the yolks 
very light with the sugar, add to the scalding milk, 
and heat to boiling point, stirring all the w r hile. 

Flavor with vanilla or lemon. When almost 
cold, put into a mould wet with cold water. 



DIET FOR CONVALESCENTS. 123 

RECIPE 70. 
BAKED CUSTARD. 

Two eggs; 

One pint milk; 

Two tablespoonfuls sugar. 
Scald the milk; beat the yolks up with the 
sugar, add this to the milk, and when well mixed 
stir in the whites, previously beaten light. Flavor 
to taste. Pour into cups and bake until firm. Eat 
cold from the cups. 

RECIPE 71. 
ARROWROOT JELLY. 

One cup boiling water; 

Two teaspoonfuls arrowroot; 

Two teaspoonfuls white sugar. 
Dissolve the sugar in the cup of water; put this 
on the fire and bring it to a boil. Wet the arrow- 
root in a little cold water, and rub it smooth. 
Stir this into the hot water ivhile it is boiling. Add 
one teaspoonful of lemon-juice and keep it boiling 
until it is clear. Wet a cup in cold water, and 
pour in the jelly to form. 

Eat when cold, with cream and sugar. This is a 
delicate dish and will tempt many a dainty appe- 
tite. __ 

RECIPE 72. 

SAGO BLANC-MANGE. 

One pint milk; 
One-half pound sago. 



124 DIET IN DISEASE. 

Soak the sago in cold water for four hours. Heat 
the milk and stir in the soaked sago. When it has 
dissolved, sweeten to taste. Boil slowly fifteen 
minutes, stirring all the time; take from the fire, 
flavor, beat until nearly cold, pour into moulds 
dipped in cold water. Turn out and eat with 
sweetened cream. 

Besides these domestic dishes, preparations of 
malt, extract of malt or maltine, will help build up 
the atrophied tissues and hasten the return of 
strength. 

Eecipes for other dishes which can be used in 
convalescence will be found in the next chapter. 



CHAPTER XIH. 



UECIPSS, 



BEVERAGES. 



To allay the thirst from which the sick so often 
suffer, especially in fevers, is not the least im- 
portant part of the treatment. A proper supply 
of liquid not only helps to moderate the fever, 
keep the kidneys active, make the tissues soft and 
the membranes moist, but it also adds to the 
patient's comfort, and prevents to a great extent 
that restlessness with which it is so frequently ac- 
companied. 

Fever-patients, especially when there is delirium 
or stupor, in which conditions they are unable to 
make their wants known, often suffer from want 
of water. In all such cases water should be 
offered at frequent intervals. 

But pure water, if taken too freely, is apt to dis- 
order the stomach and bowels. It is found that 
the addition of certain substances to water greatly 
increases its power to quench thirst. Acids, in 
particular, seem to possess this power, A weak 
infusion of cascarilla or orange peel, acidulated 
slightly with hydrochloric acid, was, with Dr. 
Graves, a favorite thirst-allaying drink for fever- 
patients. 125 



126 DIET IN DISEASE. 

The following recipes will afford an ample varie- 
ty for all cases : 

RECIPE 73. 
RASPBERRY SYRUP. 

Put 6 pounds of raspberries into a china or 
glass bowl, with a quart of water in which has 
been dissolved 2J ounces of citric (or tartaric) acid, 
and let it remain 24 hours; then strain it, taking 
care not to bruise the fruit. To each pint of clear 
liquor add 1| pounds of loaf sugar, and stir it till 
dissolved. Leave it for a few days, and then bot- 
tle securely. 

A little of this syrup in water forms a refreshing 
drink for fever-patients. 

RECIPE 74. 
STRAWBERRY SYRUP 

may be made according to the same rule, using 2 
ounces of citric acid. 

RECIPE 75. 
RASPBERRY VINEGAR. 

Put a pint and a half of best wine- vinegar to 
three pounds of raspberries, in a glass or porcelain 
vessel; let this stand for two weeks, then strain 
without pressure. Put into bottles, well corked. 

RECIPE 76. 
RASPBERRY VINEGAR. 

Mash the raspberries in a crock, cover well with 
pure cider vinegar. Let this stand for twenty-four 
hours, giving it an occasional stirring. 



RECIPES. 127 

The next day strain off the vinegar and juice 
into another crock, containing the same quantity 
of mashed berries as first used. 

Let this stand until the following day, when the 
juice should be again strained off. 

Now add one-half the quantity of water that 
you have vinegar, and to this mixture add three 
pounds of white sugar for each quart. 

Now stir over a gentle fire until the sugar is dis- 
solved. Bring slowly to the boiling point, skim- 
ming meanwhile, and as soon as it boils, strain 
again. Bottle immediately and seal the corks 
well. 

A tablespoonful or more to a glass of ice-water 
makes a very refreshing drink in sickness. 

RECIPE 77. 
JELLY WATER. 

One teaspoonful jelly; 
One goblet ice- water. 
Any jelly may be used, currant-jelly, cranberry- 
jelly, or other kind. Very tart jellies are the best. 
Stir up the jelly in the ice- water until the two are 
well mixed. 

RECIPE 78. 
APPLE-WATER. 

One large, juicy apple; 
Three cups cold water. 
Let the apple be a juicy, finely flavored one. 
Pare and quarter it. Put on the fire in a closely- 



128 DIET IN DISEASE. 

covered sauce-pan, with the water, and boil until 
the apple stews to pieces. Strain the liquor as 
soon as it is taken from the fire, pressing the 
apple hard in the cloth. Set away to cool. 
Sweeten to taste with white sugar. Drink ice-cold. 
This is a very refreshing and palatable drink, 
and forms an agreeable change from the more 
common ones. 

KECIPE 79. 
LEMON WHEY. 

Put a quart of new milk into a saucepan and 
stir it over the fire until it is nearly boiling; then 
add the juice of one lemon and let it simmer for 
fifteen minutes, skimming off the curd as it rises. 
Add the juice of another lemon, skim for a few 
minutes, and it is ready for use. 

KECIPE 80. 
WHEY POWDER. 

Sugar-of-milk, 2 ounces; 

Pow'd white sugar, 8 ounces; 

Gum Arabic, pow'd, 1 ounce. 
Mix. Dissolve half an ounce of this in a pint 
of water. This makes a demulcent drink for 
use in bronchitis, pleurisy or pneumonia. 

TO WHITEN WHEY. 

Beat up the white of an egg with a portion of 
the whey, mix with the rest, boil for a moment 
and run it through a jelly-bag. 



RECIPES. 129 

KECIPE 81. 
LEMONADE. 

Take two lemons, wipe clean and peel very thin* 
being careful to cut off none of the pith, or white. 
Now cut off all the pith, and throw it away. Cut 
the lemons into thin slices, take out all the seeds, 
put the slices and the rind of one lemon into a 
pitcher, add a tablespoonful of sugar, pour onto 
these a pint and a half of boiling water; cover and 
stand on the ice to cool. When cold, strain into 
another pitcher and it is ready for use. 

Although this involves more time and attention 
than is usually given to the making of lemonade, 
yet the superior quality obtained well repays the 
extra trouble. 

BECIPE 82. 
ICELAND MOSS LEMONADE. 

One handful Iceland Moss; 

Two quarts boiling water; 

Two lemons. 
Wash the moss in two waters. Peel and slice 
the lemons, throwing away the peel. Mash the 
sliced lemon up with four tablespoonfuls of sugar; 
mix this with the moss, and pour over it the boil- 
ing water. Let it stand until cold. Sweeten to 
taste, and take it ice-cold. If too thick, add cold 
water. 

RECIPE 83. 

FLAX-SEED LEMONADE. 

Four tablespoonfuls whole flaxseed; 
One quart boiling water; 

*In preparing lemon-peel for flavoring, pare- very thin shavings 
from the surface, getting in none of the white, as this will render it 
bitter. 



130 DIET IN DISEASE. 

Juice of two lemons; 
Sugar to sweeten. 
Put the flax-seed in a pitcher, pour on the boil- 
ing water, cover it and let it steep for three hours. 
When cold add the lemon-juice and sweeten to 
taste. If too thick, thin with cold water. 

Let the patient have it ice-cold. The last two 
recipes make soothing drinks in throat and lung 
troubles. 

BECIPE 84. 
EGG LEMONADE. 

Beat up one egg to a froth; make one goblet of 
lemonade, using the juice of an entire lemon; 
sweeten to taste, stir in the egg and add pounded 
ice. 

This is a delicious and refreshing drink for the 
sick, and has, moreover, some nutritive value. 

BECIPE 85. 
LEMON-ICE. 

Six lemons; 

One large sweet orange; 

One pint of water; 

One pint of sugar. 
Grate the peel of three of the lemons, and re- 
move the rind of the orange. Squeeze out every 
drop of juice from the orange and all the lemons, 
and steep it in the rind of orange and lemons one 
hour. Strain, squeezing the bag dry; mix in the 
sugar, and then the water. Stir until dissolved, 
and freeze in a freezer, opening three times to mix 
all together. 



RECIPES. 131 

RECIPE 86. 
BARLEY-WATER. 

One pint boiling water; 

Two ounces pearl barley; 

Lemon-peel and sugar. 
Wash the barley well in two or three waters. 
Put this into a pitcher, together with a tablespoon- 
ful of sugar and the peel from a quarter of a lem- 
on, cut very thin. Pour onto these one pint of 
lotting water. Cover the pitcher and let it stand 
on ice until cold. When cold strain into another 
pitcher and it is ready for use, 

RECIPE 87. 
THICK BARLEY-WATER. 

Wash the barley as in R. 85. Put it in a sauce- 
pan, pour over it two quarts of cold water, bring 
to a boil, and let it boil for two hours. Pour into 
a pitcher with the thin peel of half a lemon; set it 
on ice to become perfectly cold. When cold, take 
out the lemon-peel and sweeten to taste. 

RECIPE 88. 
BARLEY-WATER. 

Two cups boiling water; 

Two tablespoonfuls barley. 
Wash the barley and soak it half an hour in a 
little luke-warm water, and stir, without draining, 
into the boiling water, salted very slightly. Sim- 
mer one hour, stirring often. Sweeten to taste 



132 DIET IN DISEASE. 

and strain before using. This may be used tem- 
porarily as a substitute for milk when the latter 
disagrees. 

RECIPE 89. 
RICE-FLOUR MILK. 

Two cups boiling milk; 
Two tablespoonfuls riee-flour. 
Wet the rice-flour up with cold milk, and stir it 
into the boiling milk. Let it boil for ten minutes, 
stirring all the time. Sweeten to taste and eat 
warm with cream. 

This makes a simple, yet nourishing, dish for 
the sick, 

RECIPE 90. 
TOAST-WATER. 

Cut thin slices of bread, and toast till nicely 
brown, with no suspicion of burning. Put several 
such slices into a bowl and pour over enough 
boiling water to cover. Cover the bowl closely, 
and let it steep until cold. When cold, strain, 
sweeten to taste and put a piece of ice into each 
glass. It may be flavored with lemon-juice. 

This may be freely indulged in. It is of very 
slight nutritive value, and must not be depended 
upon as a food. 

RECIPE 91. 
ELM TEA. 

Take nice slippery-elm bark, break it into bits, 
pour boiling water over it, cover and let it stand 
until cold. Take with ice, and sweeten if desired. 



RECIPES. 133 

This is used as a demulcent drink in throat 
troubles and coughs. 

RECIPE 92. 

CAFE AU LAIT. 

Fresh, strong coffee, and boiling milk, equal 
parts. 

Strain the hot coffee through some muslin into 
the pot from which it is to be served. Add the 
hot milk immediately, set the pot on the hot stove 
for five minutes, and it is ready to serve. 

RECIPE 93. 
COFFEE AND EGG. 

Make a cup of strong coffee, adding boiling 
milk as usual, only sweetening rather more; take 
an egg, beat yolk and white together thoroughly; 
boil the coffee, milk and sugar together, and pour 
it over the beaten egg in the cup in which you are 
going to serve it. 

This simple recipe is used frequently in hospital 
practice. A sick person, needing nourishment and 
having lost appetite, can often be sustained by 
this when nothing else can be taken. 

MEATS. 

RECIPE 94. 
TO STEW OYSTERS. 

Take one quart of liquid oysters, put the liquor 
(a teacupful for three persons), in a stew-pan, and 
add half as much more water; salt; a good bit of 



134 DIET IN DISEASE. 

pepper; a teaspoonful of rolled cracker for each 
person. Put on the stove and let it boil; have 
your oysters ready in a bowl. The moment the 
liquor begins to boil pour in all your oysters, say 
ten for each person. Now watch carefully, and as 
soon as it begins to boil take out your watch, 
count just thirty seconds, and take your oysters 
from the stove. 

You will have your big dish ready with one and 
a half tablespoonfuls of cold milk for each person. 
Pour your stew on this milk and serve immediate- 
ly. Never boil an oyster in milk. — (Delmonico.) 

BECIPE 95. 
CHICKEN JELLY. 

Half a spring chicken; 
One quart cold water. 

Break all the bones by pounding the chicken 
with a mallet, bones and meat together. Put this 
in a saucepan, pour on the cold water, cover the 
vessel, and let it simmer slowly until the meat is 
reduced to shreds and the liquid boiled down one- 
half. 

Now remove it from the fire, strain it, and press 
it first through a cullender, then through a coarse 
cloth. You will have now a thick liquid which 
you can salt to taste (pepper if allowable). Re- 
turn it to the fire and let it simmer five minutes 
longer. Pour into a dish and skim when cool. 
This will, when cold, set into a jelly. It is best 
to keep it on the ice. 



RECIPES. 135 

Slice it up and give to the patient cold, just off 
the ice. It may be eaten alone, or with toast, 
Albert biscuit, or unleavened wafers. It is very 
nice made into sandwiches by putting the jelly 
between thin slices of bread spread lightly with 
butter. 

This chicken jelly is one of the most delicate 
meat dishes for the sick. It can be given in a 
great variety of cases, it is easily made and very 
tempting to a dainty appetite. Some patients can 
take this cold when nothing else of a solid nature 
can be eaten. 

BROTHS AND SOUPS. 

BECIPE 96. 

RAW-BEEF SOUP. 

Chop fine one pound of raw beef, put it in a 
bottle with one pint of water and five drops of 
muriatic acid. Let this stand on the ice all night. 
In the morning set the bottle in a pan of water 
at 110° F. for about two hours. Strain through 
a cloth until the mass is nearly dry. If the raw 
taste be objectionable, the beef to be used should 
be roasted quickly on one side; then make as 
above. 

This beef soup may be substituted for milk in 
those cases in which the latter is called for but 
cannot be taken. 



136 DIET IN DISEASE. 

RECIPE 97. 
VEAL SOUP. 

Take one pound of veal — almost any cut will 
do — put it into one quart of cold water, salt, boil 
slowly for two hours. Before taking from the fire 
stir in a little flour, previously made into a thin 
paste with cold water, and free from lumps. 

RECIPE 98. 

MUTTON BROTH. 

Take a pound and a half of mutton, free from 
fat; put it into a quart of water, salt, and boil 
slowly for two hours. Slightly thicken with flour. 

RECIPE 99. 
CHICKEN SOUP. 

Cut up a tender young chicken; put it into two 
quarts of cold water, add a little salt, and boil 
slowly for two hours. Add a little rice half an 
hour before it is removed from the fire. 

BREADS. 

RECIPE 100. 
RICE BREAD. 

Make a sponge of 

One quart of warm water; 
One teacupful yeast; 
One tablespoonful white sugar; 
Two tablespoonfuls lard; 
One quart white flour. 



RECIPES. 137 

Beat well together, and in about five hours, 
when it has risen, add three pints warm milk, and 
three teacupfuls rice-flour wet to a thin paste 
with cold milk, and boiled four minutes, as you 
would starch. This should be a little more than 
luke-warm when it is stirred into the batter. If 
not thick enough to make into a dough, add a lit- 
tle wheat-flour. Knead thoroughly, and treat as 
you would wheat bread in the matter of two 
risings and baking. This is a nice and delicate 
bread for invalids, and keeps well. 

BECIPE 101. 
UNFERMENTED BROWN BREAD. 

Mix three pounds of brown-flour with ten drachms 
of bicarbonate of soda; make this into a dough 
with twenty -five ounces of cold water containing 
twelve and a half fluid -drachms of muriatic acid. 
Bake immediately it is prepared. 

BECIPE 102. 
BREAD PANADA. 

Place in a sauce-pan some very thin slices of 
bread-crumb, and rather more water than will 
cover it. Boil until the bread becomes pulpy, 
strain off the superfluous water, and beat up the 
remainder to the consistence of gruel. Season to 
taste. Some prefer it sweetened, while others eat 
it with salt and pepper. 



138 "DIET IN DISEASE. 

RECIPE 103. 
CRACKER PANADA. 

Six Boston crackers; 

Two tablespoonfuls white sugar. 
Split the crackers and pile in a bowl in layers, 
the sugar and a little salt scattered among them. 
Pour enough boiling water on them to cover them, 
and set on the hearth, closely covered, for more 
than an hour. 

Eat from the bowl, with more sugar, if desired. 
The crackers should be clear, soft and jelly-like, 
but not broken. 

RECIPE 104. 
BREAD SAUCE. 

Crumb up two slices of stale bread, or two dry 
biscuit; pour on this half a pint of hot water; 
season with salt and pepper; boil until it is 
smooth and add a piece of butter. A little onion 
will lend it zest for some. 

RECIPE 105. 
BREAD JELLY. 

Cut the crust from some slices of stale bread, 
and toast nicely without burning. Pile in a 
bowl, sprinkling sugar and a little salt between; 
cover well with boiling water, and set, with a tight 
lid on top, in a pan of boiling water. Simmer 
well until the contents of the bowl are like jelly. 
Eat warm with powdered sugar and nutmeg. 



RECIPES. 139 

RECIPE 106. 

BOUILLIE. 

The bouillie commonly used in France as the 
first food for infants, is made by gently roasting 
the best wheat flour in an oven, then boiling it for 
a considerable time either in water, or in milk and 
water, and adding sugar. 

GRUELS. 

RECIPE 107. 
OATMEAL GRUEL. 

Take three ounces of oatmeal and boil slowly in 
four pints of water, till reduced to two pints. 
Strain through a sieve. Add milk if it is wanted 
thin. 

RECIPE 108. 
CORNMEAL GRUEL. 

One cup cornmeal; 

One quart boiling water. 
Make a thin paste of the meal, mashing out all 
lumps. Stir this into the boiling water, letting it 
boil for three-quarters of an hour, being careful 
that it does not burn. Salt to taste. 

RECIPE 109. 
SAGO GRUEL. 

Two cups water; 

Two tablespoonfuls sago; 

Three teaspoonfuls sugar. 



140 DIET IN DISEASE, 

Put the sago into water and warm it by setting 
in a saucepan of boiling water. Keep it hot for 
one hour, stirring often. Now boil it for ten 
minutes, stirring well; season with lemon or vanil- 
la, and pour into a bowl to cool. Eat it either 

warm or cold. 

becipe no. 

ARROWROOT GRUEL. 

Take three teaspoonfuls of arrow-root flour; 
mix this into a soft paste with a little cold water; 
pour upon this half a pint of boiling water, stir- 
ring well until it is thoroughly mixed; boil for 
five minutes, add some milk and a little salt, and 
sweeten to taste. 

BLANO-MANGES AND CUSTARDS. 

BECIPE 111. 

ARROWROOT BLANC-MANGE. 

One cup milk; 

Four teaspoonfuls arrowroot; 

Two teaspoonfuls sugar. 
Make a smooth paste of the arrowroot, with cold 
water. Stir this into the milk while the latter is 
boiling. Add the sugar, flavor with vanilla, stir 
all the time and boil until it thickens. Turn out, 
and when cold eat with cream. 

BECIPE 112. 
ARROWROOT CUSTARD. 

Two cups of boiling milk; 
Three teaspoonfuls arrowroot; 



RECIPES. 141 

One egg and two tablespoonfuls white sugar 
well beaten together. 
Wet the arrowroot up with a little cold milk, 
mix this paste with the boiling milk, and stir for 
three minutes. Take it from the fire and whip in 
the egg and sugar. Boil two minutes longer, fla- 
vor with vanilla or other extract, and pour into 
moulds. 

RECIPE 113. 
TAPIOCA JELLY. 

One cup tapioca; 

Three cups cold water; 

Juice of one lemon. 
Put the tapioca in a two-quart basin, and pour 
over it sufficient water to cover it. Let it soak 
four hours. Now set the basin in a sauce-pan of 
boiling water; pour more warm water over it, if it 
is too thick. Keep the water in the sauce-pan 
boiling, and stir the tapioca frequently. Cook un- 
til it becomes clear. If too thick at this time, put 
in a very little boiling water. When quite clear, 
put in the lemon-juice and sweeten to taste. 
Pour into moulds. Eat cold, with cream, flavored 
to suit. 

This will be found to be an excellent dish, easily 
digested, simple, and very tempting to the sick. 

RECIPE 114. 
FARINA BLANC-MANGE. 

One pint milk; 

Two tablespoonfuls farina. 



142 DIET IN DISEASE. 

Heat the milk to boiling; stir in the farina, and 
a little salt. Boil for twenty minutes in a farina- 
kettle. Flavor and sweeten to taste and pour into 
moulds. Set in a cool place. Eat with cream 
and sugar. 

RECIPE 115. 
TAPIOCA BLANC-MANGE. 

One cup tapioca; 

Three cups boiling milk; 

Three tablespoonfuls white sugar. 
Soak the tapioca four hours in two cups cold 
water, and stir the whole into the boiling milk. 
Sweeten and boil slowly for fifteen minutes, stir- 
ring all the while. Take off, flavor to suit, and 
pour into moulds. 

Eat cold with cream. Wash the tapioca well 
before soaking. 

RECIPE 116. 
TAPIOCA PUDDING. 

Take an ounce of tapioca, soak it in an ounce 
of cold water for two hours; pour off this water, 
add a pint and a half of milk and boil slowly un- 
til it is well incorporated; stir into this one-half 
ounce of sugar beaten up with two eggs. Season 
with lemon. 

RECIPE 117. 
GELATINE JELLY. 

Place one ounce of gelatine in half a pint of 
cold water — soak for ten minutes; add half a pint 



RECIPES. 143 

of boiling water and stir until the gelatine is dis- 
solved. Add the juice of two lemons, sugar, and 
the white of an egg, well beaten; stir these in, 
boil for two or three minutes, strain through a 
jelly-bag, and let it set. 

RECIPE 118. 
GELATINE CHARLOTTE RUSSE. 

One pint cream; 

One-half ounce gelatine, dissolved in cup hot 
milk; 

Whites of two eggs; 

Two tablespoonfuls white sugar. 
Whip the cream light, beat the eggs to a stiff 
froth, and mix these and the sugar all three to- 
gether. Flavor with lemon or vanilla, and last 
beat in the gelatine, which should be quite cold 
before it is added. Pour into a dish and set on 
the ice. This is a nice dish for those who can 
take anything so rich. 

RECIPE 119. 
JELLY OF ICELAND MOSS. 

One handful Iceland moss ; 

One quart boiling water; 

Juice of two lemons. 
Wash the moss in five waters, and let it soak 
for an hour in a little cold water. Now stir it in- 
to the boiling water and simmer until it is dis- 
solved. Put in the lemon-juice, sweeten to taste 
and strain into moulds. 



144 DIET IN DISEASE. 

BECIPE 120. 
FLOATING ISLAND. 

One pint milk; 

Two eggs; 

Two tablespoonfuls white sugar; 

Teaspoonful vanilla extract. 
Beat the yolks well, stir in the sugar, and add 
the hot, not boiling, milk, a little at a time. Boil 
until it begins to thicken. When cool add the 
flavoring, pour into a glass dish, first stirring well. 
Heap upon it a meringue of the whites, beaten to 
a froth. This well known dish makes a very 
agreeable one for the sick or convalescent. 

BECIPE 121. 
COTTAGE CHEESE. 

Heat sour milk until the whey rises to the top. 
Pour off the whey, put the curd in a bag and let 
it drip for six hours, without squeezing it. Put it 
in a wooden bowl, chop fine with a wooden spoon, 
salt to taste, and work to the consistence of soft 
butter, adding a little cream and butter as you 
proceed. Mould into balls and keep in a cool 
place. It must be eaten when fresh. 

There are few nicer dishes than this for the sick 
or convalescent. 



INDEX 



Page. 

Alcoholism 110 

Alcohol in fevers 21 

" in heart disease 109 

Alimentation, rectal 49 

Alkaline drink 105 

Apples, baked 48 

Apple water 127 

Arrowroot 16 

jelly 123 

Asthma, diet in 106 

Austen, Miss 23 

Baby, to nurse 73 

" to wean 76 

" to feed 79 

Banting 15 

Barley water 131 

Bartholow, Dr 12 

Beale, Dr 40 

Beef. 11, 54 

" broth 28 

" tea 24, 25, 26, 89 

Beverages 125 

Biliousness, diet in 118 

Bonny-clabber 35 

Bouillie 139 

Butter 15 

Blanc-manges 140, 141, 142 

Breads 136 

Bread, broAvn 37 

" jelly 87, 138 

" , rice 136 

" sauce 48, 138 

" , unfermented 38,137 

Bright's Disease 70 

Broths 135 

Caf6-au-lait 133 

Chambers, Dr 70, 105 

Charlotte russe 143 



Page. 

Cheese 13 

Chicken 12, 55, 119 

" broth 28 

jelly 134 

Chlorosis 102 

Cholera, diet in 114 

" infantum 88 

Churchill, Dr 61, 88 

Clabbered milk 35, 56 

Clark, SirC 79 

Cod-liver oil 15 

" " " in consumption. 56 

" " in scrofula 100 

Cod fish 34 

Coffee and egg 133 

Collapse 103 

Constipation, diet in 43 

Consumption, diet in 53 

Convalescents, diet for 119 

Corpulent, diet for the 95 

Corn starch, 16 

Cottage cheese 56, 144 

Cream 15 

Custard 123, 140 

Diabetes, diet in 62 

Diarrhoea, diet in Ill 

" , chronic 112 

Digestion, aids to 39 

Digestive fluid 40 

Diphtheria 115 

Dysentery, diet in 113 

Dyspepsia, diet in 31 

Dyspepsia-crackers 34 

Eggs 13, 55, 113 

Egg anol coffee 116 

Egg-nogg 27, 116 

Eggs and milk 90 

Elm tea 132 



146 



INDEX 



Page. 

Enema, beef-tea 50 

blood 51 

" cod-liver oil 52 

milk 50 

Fats 15 

Fevers, diet in 21 

Fish 13 

Foods 9 

" , classification of. 10 

" , inorganic 18 

" , nitrogenized 11 

" , non-nitrogenized 14 

Flint, Dr 11 

Florence Nightingale 81 

Flour ball 85 

Gastritis, diet in 117 

Gelatine 13 

" jelly 142 

Gluten bread 65 

" cakes 67 

" flour 65 

" gems 66 

" mush 66 

" pudding 68 

" wafers 68 

Graham flour 17 

Gravel, diet in 72 

Graves, Dr 21 

Green-sickness 102 

Gruels 22 

Gruel, arrowroot 87, 140 

" corn meal 139 

" oatmeal 24,46,139 

" rice 112 

" sago 139 

Gums 17 

Heart disease, diet in 108 

Hominy 48 

Hypophosphites 61 



Page. 

Iceland moss jelly 143 

Iodine 16 

Inunctions 15 

Iron 18 

Jaundice 118 

Jelly-water 127 

Kumys 56 

Lemonade 129 

egg 130 

" flaxseed 129 

1 ' iceland moss 129 

Lemon-ice 130 

Lime-water 86, 100 

Malt infusion 41 

" extract. , 61 

Marion Harland 35 

Meats 11, 115, 133 

" salted 12 

Meat, extract of.. 103 

" raw 113 

Milk 13, 55, 115 

" Bright's disease, in 71 

" butter- 14, 23 

" clabbered 14, 35 

" condensed 80 

11 diabetes, in 68 

" fevers, in 22 

" goat's 80 

" and lime-water Ill 

" punch 116 

" thickened 87, 112 

" toast 119 

Musculine 11 

Mutton 12, 54 

" broth 27, 136 

" chops 119 

Mush 46, 47 



INDEX. 



147 



Page. 

Niemeyer 71 

Nipples, sore 74 

Oatnieal 46, 47 

Oesophagus, stricture of 49 

Oils 15 

Oil, olive 16 

Omelette 120 

Oysters 13, 133 

Panada, bread 137 

" cracker 138 

Pepsin 39 

Phosphate-of-lime 19 

Pork 12 

Potatoes 17 

Potato surprise 121 

Pridham, Dr 107 

Purpura 102 

Raspberry syrup 126 

" vinegar 126 

Rheumatism, diet in 104 

Rice 17, 112 

Rickets, diet in 101 

Ruddock, Dr 103 

Sago 16 

" blanc-mange 123 

" custard 122 

" milk 87 

Salt 18 

Salter, Dr 107 

Scarlet fever 29 

Schmier-kiise 36 

Scrofula, diet in 99 

Scurvy 102 

Seasickness, diet in 93 



P.AGE. 

Soups 55, 135 

Soup, chicken 136 

" raw-beef 135 

" veal 136 

Spanish cream 122 

Starches 16 

Stomach, ulcer of 49 

" inflammation of..... 117 

Strawberry syrup 126 

Sugar. 15 

Sugar-of-milk 15 

Tapioca 16 

" jelly 141 

" pudding 142 

Tissue-builders 11 

Toast-water 132 

Tomato-soup 121 

Travelers, diet for 91 

Typhoid fever 28 

Typhus fever 29 

Veal ...12, 55 

Vegetables 115 

Vogel 81 

Venison 12 

Wafers, unleavened 38 

Water 18 

Wet-nurse, to choose 75 

Wheat 17 

Wheaten grits 47 

Whey, wine 26 

" lemon 128 

" powder 128 

" to whiten 128 



A BRAIN & NERVE FOOD. 



VITALIZED PHOSPHATES. 



THIS DIFFERS FROM ALL OTHER TONICS BECAUSE IT IS 
COMPOSED OF THE VITAL ELEMENTS, THE NERVE- 
GIVING PRINCIPLES OF THE OX-BRAIN AND 
WHEAT-GERM, IN THE SAME COMBINA- 
TION AS IT EXISTS IN THE HU- 
MAN BRAIN AND NERVES. 

It is the best promoter of Digestion. 

It restores to the active, busy brain of man or woman the energy 
and ability that has been lost by disease, worry or overwork. 

It restores vitality where there is debility or nervousness, prevents 
loss of memory and brain fatigue. 

In impaired vitality it restores to the system that which has been 
wasted in excitement, in excessive bodily or mental emotions. 

IX prevents consumption and diseases of debility. 

It aids wonderfully in the mental and bodily growth of infants and 
children. It gives a happier, more restful and better childhood. 

For Sale by Druggists, or by mail, $1.00. 

F. CEOSB7, 

666 Sixth Avenue, 

NEW YORK. 



FACTS OF IMPORTANCE 



CONCERNING 



CARL L. JENSEN'S 

PUR E3 

PEPSIN. 

Transparent and Glittering as Minute Crystals. 



Recent investigations demonstrate that five grains dissolve the 
boiled whites of four eggs, equal to 2,000 grains of hard 
boiled albumen, in four hours in a bottle ; it is there- 
fore conclusive that its digestive property in the 
stomach is more than double. Hence, it is 
very decisive that this Pepsin is eminently 
of ike greatest value in all cases 
of Indigestion. 



The following Test easily demonstrates its Digestive Strength : 

Digestive Test— Boil the eggs, as usual, three or five min- 
utes ; then mash up the albumen uniform like a pulp, so 
as to imitate a proper mastication ; to every egg use four 
ounces of water, each ounce acidulated with five drops 
muriatic acid ; finally add the Pepsin and maintain a 
temperature of from 100 to 110 degrees. Agitate the 
mixture frequently. 



PROCESS OF MANUFACTURE. 

Pepsin is the digestive ferment suspended in its vehicle, presented 
as very concentrated Peptone, which inseparably is obtained from the 
broken-up tissue of the stomach preferable from the hog. The 
strength and activity of the Pepsin depend solely upon the careful 
avoidance of too much a solution of the texture of the stomach in 
the process of isolation, and the carefulness of the further manipula- 
tions as to purification and concentration. My further process consists 
in : as soon as this concentrated ferment is rendered clear and trans- 
parent as strained honey, it is poured on glass plates for desiccation ; 
thereafter it is scraped off and sifted, so the scales are of a uniform 
size, about a line in diameter ; then one per cent, of a solution of gum 
benzoin is added, thus covering every scale with a minute film of this 
preservers agent, rendering the hardened scales still more imperme- 
able to. destructive influences, which drugs of organic origin are liable 
to, especially from animal source. This Pepsin, therefore, challenges 
all other similar preparations. 1, Because of its enormous digestive 
strength. 2, Because its action is always uniform and permanently 
secured, therefore the most reliable. 3, No other Pepsin so inducing 
in appearance, and put up in a form so easily for inspection— each 
scale is clear and transparent as glass. 4, No Pepsin so pleasing in 
taste, readily soluble on the tongue, leaving a faint agreeable taste 
from the balsamic flavor of the benzoin, and 5th, its great sale, not in- 
duced through fraudulent misrepresentations from interested medical 
men, and to fraudulent test by leaders of some medical societies, but 
demonstrates its superior qualities to any interested in a therapeutic 
agent so invaluable as this preparation. 

The following houses are ordering frequently. 

FRENCH, RICHARDS & CO., Tenth and Market Sts., Phila. 
LEHN & FINK, 160 William St., New York. 

MEYfeR BROS. & CO., St. Louis, Mo., Fort Wayne, Ind., 
and Kansas City, Mo. 

I. L. LYONS, New Orleans. 

FULLER & FULLER, Chicago. 

W. H. TORBERT, Dubuque, Iowa. 

GEO. WRIGHT & BRO., Milwaukee, Wis. 

JAMES G. STEELE & CO., San Franeisco, Cal. 

NOYES BROS. & CUTTER, St. Paul, Minn. 

MORRISON, PLUMMER & CO., Chicago. 

CARL L JENSEN, M. D„ Manufacturer, Vermillion, Dakota. 



THE BEST ARTICLE OF DIET 



FOR 



INFANTS, DYSPEPTICS and INVALIDS. 



HORLICK'S FOOD. 



Nutrition in its best form. 

Requires no Cooking. 

Supports life alone. 

Not a Medicine, but a delicious beverage when 
dissolved in milk or water. 

The best substitute for Tea, Coffee, etc., etc. 

Invaluable to those suffering from Constipation or gen- 
eral debility. No home should be without it. Suitable 
for those in health or sickness. 



Sent free. A pamphlet giving full information. Also, 
testimonials from the most eminent physicians through- 
out the country, showing it to be the best substitute for 
mothers' milk. 

J. & W. HORLICK & CO., 

Racine, "Wisconsin. 




(liquid.) 

For Dyspepsia^ 

Mental and Physical Exhaustion, 
nervousness, 

Diminished Vitality, 

Urinary Difficulties, etc. 

Prepared according to the directions of Prof. E. N. Hors- 
ford, Cambridge, Mass. 

There seems to be no difference of opinion in high medical author- 
ity of the value of phosphoric acid, and no preparation has ever 
been offered to the public which seems to so happily meet the general 
want as this. 

It is not nauseous, but agreeable to the taste* 
No danger can attend its use. 

Its action will harmonize with, such stimulants as are 
necessary to take. 
It makes a delicious drink with water and sugar only. 

Prices reasonable. Pamphlet giving further particulars mailed free 
on application to manufacturers. 

Manufactured by the RUMFORD CHEMICAL WORKS, 

Providence, R. I. 



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$1,000 GIVEN 

If any ALUM or any injurious substances 
can be found in this Powder. 

PURE CREAM TARTAR. 




Largest Cans in the WORLD ! 

MOST FOR THE MONEY. TRY IT. 

AlffO ©TAX 

PURE SPICES, FRENCH 
MUSTARD and COFFEES. 

C. E. ANDREWS & CO 

Milwaukee, Wis. 



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